Pico de Gallo Black Bean Soup
Total TimePrep/Total Time: 20 min.
Makes6 servings (about 2 quarts)
- 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
- 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.
- 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.
Nutrition Facts1-1/4 cups: 241 calories, 0 fat (0 saturated fat), 0 cholesterol, 856mg sodium, 44g carbohydrate (4g sugars, 12g fiber), 14g protein.
Sep 29, 2019
For wink888: https://en.m.wikipedia.org/wiki/Pico_de_gallo And a basic recipe: https://cookieandkate.com/classic-pico-de-gallo-recipe/ When in doubt, Google! Type in "what is Pico de gallo" and in 2 seconds 10,000 hits appear. There are hundreds of versions and I make a flavorful version with 3 different onions and fresh garlic. Best with fresh heirloom or home grown tomatoes in season. Can be doctored up with grocery store tomatoes in a pinch too.
Jun 25, 2019
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Sep 27, 2018
what is pico de gallo