Easy Vegan Black Bean Soup from Scratch [3 Ways]

Directions

1. 1
   Slow Cooker
2. 2
   Add all ingredients to a slow cooker, except add only a teaspoon of sea salt (you’ll add the remaining sea salt the last 30 minutes of cooking.)
3. 3
   Cook on low for 8-9 hours or high for 4-5 hours until means are soft and easily mash with a fork.
4. 4
   Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
5. 5
   Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix around.
6. 6
   Adjust salt if needed. 
7. 7
   Garnish with your favorite toppings.
8. 8
   Instant Pot
9. 9
   Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you’ll add the remaining sea salt before blending.)
10. 10
    Pressure cook on high for 45 minutes.
11. 11
    Do a natural release of 25 minutes. 
12. 12
    After 25 minutes, perform a manual release if the pin hasn’t dropped. 
13. 13
    Add 2 teaspoons of sea salt (more or less to taste).
14. 14
    Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. 
15. 15
    Adjust salt if needed.
16. 16
    Garnish with your favorite toppings.
17. 17
    Stove-top
18. 18
    Add all ingredients to a large soup pot or Dutch oven
19. 19
    Bring mixture to a boil over medium-high heat, then reduce to a simmer. 
20. 20
    Cover and cook on medium-low heat until means are soft and easily mash with a fork (about 5-6 hours). 
21. 21
    Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. 
22. 22
    Adjust salt if needed. 
23. 23
    Garnish with your favorite toppings.