Pico de Gallo Black Bean Soup
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, WI
Takes: 20 min. • Makes: 6 servings
- 4 cans (15 oz. each) black beans, rinsed and drained
- 2 cups vegetable broth
- 2 cups pico de gallo
- ½ cup water
- 2 tsp. ground cumin
- Optional: 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 the 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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in a refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.
1 ¼ cups: 241 cal., 0 fat (0 sat. fat), 0 chol., 856mg sod., 44g carb. (4g sugars, 12g fiber), 14g pro.