To make the soup: Sort through beans for stones or grit and rinse well. Leave to soak for several hours or overnight. Drain and add 6 cups water and bay leaves. Bring to a boil, reduce heat and simmer for about 1 hour.
Heat oil and add onion and garlic with a large pinch sea salt and simmer for 1 minute. Add celery, cumin, coriander, thyme and continue to sauté for several minutes. Add veggies to beans and season to taste with tamari. Continue to cook for about 30 minutes.
You can mash the soup if you want to leave it a little chunky, or blend half of it in a blender and return to pot. Alternatively, you can blend it all if you like a smooth consistency.
Serve with a big spoonful of Chunky Funky Salsa and some corn chips on the side. Instead of topping with salsa, you could top with a dollop of tofu sour cream and a sprinkling of fresh cilantro.
To make Chunky Funky Salsa: Combine ingredients in a bowl and mix well. Best if made at least an hour in advance, as the flavors mature as it sits. If serving to younger children, you can omit the hot sauce and just serve it on the side so that the adults can add it if desired.
Note: To blanch the corn kernels, bring about 1-inch water to a rolling boil, add a pinch of sea salt and simmer the kernels for about 1 minute. Remove with a slotted spoon or by straining through a colander or sieve.
To make tofu sour cream: Puree silken tofu with a big drizzle of olive oil, lemon juice and rice vinegar.
Published on January 08, 2010