Vegan Crock Pot Black Bean Soup
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!