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Pico de Gallo Black Bean 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
  • TOPPINGS:
  • Chopped fresh cilantro
  • Additional pico de gallo, optional

Directions

  • 1. 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.
  • 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.
    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.

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.

Reviews

Average Rating:
  • wink888
    Sep 27, 2018
    what is pico de gallo
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