Ingredients
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1 medium yellow onion, diced (optional)
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3 cloves garlic, minced
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2 stalks celery, chopped
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1 green bell pepper, cored and sliced
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1 carrot, peeled and cubed
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1 large potato, peeled and cubed
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1 cup unsweetened soymilk or almond milk
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1 tablespoon apple cider vinegar or lemon juice
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1 teaspoon Dijon mustard
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1 bay leaf
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 avocado, sliced
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1/4 cup fresh cilantro leaves
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1/4 cup crumbled tortilla chips
Directions
Steps
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1
Done
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In a large stockpot over medium heat, saute the onions, garlic, and celery until softened, about 5 minutes. Add the green bell pepper and cook for another minute. |
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2
Done
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Stir in the carrots, potatoes, and beans and continue cooking for another minute. Pour in the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. While the soup is simmering, prepare the fermented bean mixture: |
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3
Done
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In a blender or food processor, combine the drained canned beans, miso paste, rice vinegar, maple syrup, and water. Blend until smooth. Add the fermented bean mixture to the soup: |
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4
Done
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After 15 minutes of simmering, remove the bay leaf from the soup. Carefully pour the contents of the blender into the stockpot with the rest of the soup. Stir well to combine. Simmer and adjust seasoning as needed: |
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5
Done
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Return the soup to a gentle simmer and let it cook for another 10 minutes. Taste and adjust the seasoning with more salt, pepper, or vinegar if desired. |
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