Pico de Gallo Black Bean Soup
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
- 1. In a Dutch oven, combine the first five 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.
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; add a little broth or water if necessary. Top as desired.
1-1/4 cups: 241 calories, 0 fat (0 saturated fat), 0 cholesterol, 856mg sodium, 44g carbohydrate (4g sugars, 12g fiber), 14g protein.
Sep 27, 2018what is pico de gallo
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