Pico de gallo Black bean soup

(from momx2ms’s recipe box)

Prep time: 20 minutes
Serves 6 people

Categories: Soup

Ingredients

  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups vegetable broth
  • 2 cups pico de gallo
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • Optional toppings: Chopped fresh cilantro and additional pico de gallo

Directions

  1. In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally.

  2. Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired.

  3. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

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