This was seriously one of the best things… I can’t even believe how delicious it was. And there are so many ways you can eat this soup too. You can eat it plain, top it with sour cream, salsa, and crushed tortilla chips, use it in tacos, drizzle it over nachos… the possibilities are endless! I chose to eat it over white rice, and then put some on tacos as well. I topped the soup with some pico de gallo I made yesterday from fresh peppers I got at my local farmer’s market. I also topped the soup with avocados and homemade vegan (cashew) sour cream. Seriously, this soup is so easy and so quick. Give it a try if you love mexican food!
Slow Cooker Black Bean Soup
2 cups dried black beans, rinsed
6 cups water
2 tbsp vegetable bouillon paste
1 small red onion, quartered
3 big cloves garlic
1 tsp cumin
Place all of the ingredients into a crock pot. Mix until the bouillon paste is dissolved. Turn crockpot on high for 4 to 5 hours, until the beans are soft. Blend the contents of the crock pot until creamy and smooth (I ended up leaving out about a cup of the liquid). Serve and enjoy!