PICO DE GALLO BLACK BEAN SOUP

Pico de Gallo Black Bean Soup image

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, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 6

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
Optional toppings: Chopped fresh cilantro and additional pico de gallo

Steps:

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 Facts : Calories 241 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.