Pico de Gallo Black Bean Soup

Total Time

Prep/Total Time: 20 min.


6 servings (about 2 quarts)

Updated: Jul. 20, 2022
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
Pico de Gallo Black Bean Soup Recipe photo by Taste of Home


  • 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


  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.

Can you freeze Pico de Gallo Black Bean Soup?

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.

Health Tip: Black beans are naturally low in fat and high in fiber, protein and folate.

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.