Slow Cooker Vegan Black Bean Soup

This soup is delicious, filling, healthy, and vegan. The best part is that it requires very little work for you, and yields delicious results.

Vegan Black Bean Soup

1 white onion, diced
5 cloves garlic, minced
2 Tbsp cumin
1 Tbsp oregano
1 Tbsp chili powder
1 bay leaf
1 tsp black pepper
1 Tbsp vegetable stock base
1-3 Tbsp chipotle in adobo sauce, minced
1 can Rotel tomatoes and chiles
1 small can tomato sauce
1 bag dried black beans, rinsed
4-6 c water

1 tsp salt
2 ears of corn, cut off the cob
1/2 c fresh cilantro, chopped

Throw the whole 1st section of ingredients into a crockpot. Add enough water to the pot so that the water covers the beans by 2-3 inches. Let the soup cook on low for 8 hours.  You may want to add more water to the soup as it cooks.

Next, ladle 1/3 of the soup into a blender. Carefully purée it until smooth. (Always because artful when blending hot ingredients.) Stir the blended soup back into the pot. Stir in the remaining ingredients.

You can serve it as is, or you can add a squeeze of fresh lime, some colby jack cheese, and/or a dollop of sour cream. (Note: adding dairy products to it will make it not vegan.)