Everyone at my table goes for this feel-good soup. It’s quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
- 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
- Chopped fresh cilantro
- Additional pico de gallo, optional
- In a Dutch oven, combine the first five ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 5-7 minutes or until vegetables in pico de gallo are softened, stirring occasionally.
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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top as desired. Yield: 6 servings.
Originally published as Pico de Gallo Black Bean Soup in Simple & Delicious February/March 2016
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