Pico De Gallo Black Bean Soup

1. 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. 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. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.