Categories: 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
• Optional toppings: Chopped fresh cilantro and additional pico de gallo

Directions

1. 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.

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.

3. 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.

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