Why recepie famous for?
Everyone at my table goes for this feel-good soup. It’s quick when you’re pressed for time and beats fast food, hands down.
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
TOPPINGS:
Chopped fresh cilantro
Additional pico de gallo, optional
Instructions
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.
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