Kidney Bean Miso Soup

Place the beans, kombu and water in a medium soup pot and bring to a boil. Reduce the flame to medium-low, cover and simmer for 1 hour or until 80% done. Add onion, carrot, celery and corn. Cover and simmer another 15 to 20 minutes until the beans are tender. Reduce the flame to low and add the pureed miso. Mix and simmer for 3 to 5 minutes. Serve garnished with scallions. NOTE: Eden Organic Dry Pinto or Organic Dry Navy Beans can be substituted for kidney beans for variety.