Vegan Crock Pot Black Bean Soup

January 24, 2010 by Keri

I soaked some black beans overnight, not quite sure what I was going to make with them.  When I got up this morning, I observed the black pot of soaked bean water, and decided to create some sort of vegan soup or stew to save myself the effort of finding and recreating a recipe (and I’m really enjoying making up my own).  I fired up my trusty crock pot and started throwing things in.  The result was a really tasty, hearty soup with very little effort, the crock pot doing most of the work.  This soup borders on stew, but I’m going to give it the soup title because it still remained quite brothy.  I served it up with Rosemary Bread and the two were deliciously complimentary.


  • 4 cups vegan “chicken” broth (or vegetable broth)
  • 1 vegan “chicken” bouillon cube
  • 2 cups black beans
  • 1 medium white onion, sliced
  • 1 cup daikon, cubed
  • 1/2 cup carrots, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Add ingredients to crock pot and cook on high for 6 hours.  Switch to Keep Warm setting until ready to serve.  Enjoy!

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Anastasia says:

    Oh, now that looks DELISH! Thank you for sharing the recipe 🙂

  2. Keri says:

    Leftovers are really good too! 🙂 You’re welcome!