Veggie Bean Soup/Sauce

The Ingredients

1 can black beans

1 can peeled tomatoes with sauce

1/2 diced onion

optional: juice pulp from baby spinach, 2 carrots, 1 tomato, and 2 celery stalks

parsley

2 veggie stock cubes

Drain the black beans and throw into a crockpot with tomatoes. Dice 1/2 a white onion and throw it in. Use leftover juice pulp to add some flavor, thickness, and veggies to the mixture. I use my own veggie stock cubes, but 1 cup of regular veggie stock can also work. Then, add just enough water to gently coat the mixture. Also, since I already flavor my veggie stock with a lot of salt and spices, I don't add any to the mixture. You can add salt, pepper, and spices to taste. Cook on low heat for 4 hours. Then, purée. You can add extra water if you want to turn the mixture into a sauce. 

Bean sauce over sunnyside up eggs.