Few sauces are as refreshing as a bowl of vibrant pico de gallo. Pico de Gallo Black Bean Soup not only knows it—it embraces it! This smooth and simple yet delightfully delicious soup mixes the brightness and freshness of salsa with the creaminess and heartiness of black beans. The zest of the pico de gallo even ensures you don’t need that much seasoning to make the most of this deeply savory soup. Pico de Gallo Black Bean Soup is quick, easy, and tasty. That’s about all you need to know to fall in love with it!
Ingredients
- 4 (15-ounce) cans black beans, rinsed and drained
- 2 cups vegetable broth
- 2 cups pico de gallo, plus more for topping
- 1/2 cup water
- 2 teaspoons ground cumin
- fresh cilantro, optional, chopped, for topping
Directions
Step 1 –In a Dutch oven, combine the black beans, the vegetable broth, the pico de gallo, the water, and the cumin.
Step 2 –Bring the mixture to a boil over medium heat, stirring occasionally.
Step 3 –Reduce the heat and simmer, uncovered, until the vegetables in the pico de gallo have softened, about 5-7 minutes. Make sure to stir occasionally.
Step 4 –Using an immersion blender, puree the soup or allow the soup to cool slightly and puree it in a blender.
Step 5 –Heat the soup through.
Step 6 –Serve with the extra pico de gallo and the cilantro.