Pico de Gallo Black Bean Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings (about 2 quarts).
Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Ingredients
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4 cans (15 ounces each) black beans, rinsed and drained
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2 cups vegetable broth
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2 cups pico de gallo
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1/2 cup water
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2 teaspoons ground cumin
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Optional toppings: Chopped fresh cilantro and additional pico de gallo
Directions
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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.
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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.
Nutrition Facts
1-1/4 cups: 241 calories, 0 fat (0 saturated fat), 0 cholesterol, 856mg sodium, 44g carbohydrate (4g sugars, 12g fiber), 14g protein.
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