Ingredients
Scale
- 1/2 small red onion
- 1 small green pepper
- 1 small red pepper
- 1 teaspoon olive oil
- 1 teaspoon salt, divided
- 4 (15 ounce) cans black beans – DO NOT DRAIN!
- 2 1/2 teaspoons ground cumin
- 2 teaspoons paprika
- 3/4 teaspoon granulated garlic
Pico De Gallo:
- 2 large tomatoes, chopped
- 1/3 cup chopped red onion
- Chopped jalapeno, to taste
- 1 small handful cilantro, chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 teaspoon salt
Instructions
- Heat a large pot over medium heat and add 1 teaspoon olive oil. Dice the onion and peppers and add to the pot with 1/2 teaspoon salt. Cook vegetables until tender, about ten minutes, stirring occasionally.
- Make the pico de gallo while the vegetables are cooking. Add all pico de gallo ingredients to a medium sized bowl and stir until combined. Set aside until ready to use.
- Once vegetables are cooked you can add the 4 cans of beans to the pot. Add the beans as well as all the liquid in the cans. If you would like a thicker soup, you can drain the liquid from one of the cans. Next add the cumin, paprika, garlic and 1/2 teaspoon salt. Stir until everything is combined. Use an immersion blender to blend the soup until pureed or transfer soup in batches to a food processor or blender.
- Transfer pureed soup back to the pot and heat over medium heat to desired temperature. Top each serving with pico de gallo.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Soup, Gluten Free, Vegan