This Black Bean Soup Topped with Pico de Gallo is an incredibly delicious, hearty soup that’s packed with flavor and healthy ingredients!
So how’s fall treating you so far folks? I know we’re only a few days in, but I’ve kissed summer goodbye and it’s fall steam ahead. You know I’ve got a thang for summer, but I have to say, this weekend’s weather has got me cheatin’ on summer and fallin’ head over heels for fall! We’re talking chilly mornings, cool breezes, crisp blue skies and jeans and sweatshirts. It could not have been any more perfect.
One of my favorite things about fall is that soup makes a regular appearance on the menu. There’s nothing more comforting than a big bowl of hot soup with some crusty bread to warm my soul. How bout you guys? I hope you enjoy soup because I’ll be sharing a few recipes this fall/winter season that I just know you’re gonna love! Do you have any favorites? I’d love to hear.
We’re starting off soup season with this incredibly easy and delicious Black Bean Soup topped with Pico de Gallo. I had my first taste of black bean soup when I was vacationing in Puerto Rico with my parents in my younger days. It’s a hearty soup that’s packed with flavor and healthy ingredients. You’re really going to love how simple this one is to make and how inexpensive it is too.
I always top my black bean soup with some homemade pico de gallo and crumbled cotija cheese. And every so often I change it up and add in a ham hock to make it even more of a meal. Put in the extra time (all of about 10 minutes) to make the homemade pico de gallo. You won’t be disappointed. And go for the cotija cheese. You’ll love the taste!
Enjoy friends and I hope your week is wonderful!
- 1 lb. dried black beans
- 2 Tbsp. olive oil
- 1 red pepper, seeded and finely chopped
- 1 green pepper, seeded and finely chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 5 cups chicken stock
- 1 14.5 oz. can petite diced tomatoes, undrained
- 2 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 1 tsp. kosher salt
- 1/4 tsp.ground black pepper
- Cotija cheese, crumbled for sprinkling if desired (highly recommended)
- Pico de Gallo:
- 4 Roma tomatoes - seeded and finely chopped (about 2 cups)
- 1/4 cup onion, finely chopped
- 1 clove garlic, finely chopped
- 1 jalapeno, finely chopped - seeds and ribs removed
- 1 Tbsp. lime juice
- kosher salt and pepper to taste
- Place the beans in a medium stock pot. Cover with hot water and bring to a boil. Boil for 3 minutes. Remove the pot from the heat, cover and let the beans sit for one hour. After one hour, drain and rinse. Set aside.
- Add the olive oil to a medium pot over medium heat. Add red and green pepper and onion and saute until softened, about 5-7 minutes. Add garlic and continue to cook for one minute.
- Stir in the beans, chicken stock, undrained tomatoes, cumin, chili powder salt and pepper and bring to a boil.
- Lower the heat to a simmer, cover and continue to cook for 1 hour.
- Remove 4 cups of the soup to a bowl, making sure to leave some whole beans in the pot. Add one cup at a time to a blender and puree until smooth. Return the puree to pot and mix until well blended. Cover and continue to cook for 30 minutes.
- Pico de gallo: combine all ingredients in medium bowl. Chill.
- Top soup with a spoonful or two or pico de gallo and sprinkle with Cotija cheese.