This Black Bean Soup Topped with Pico de Gallo is an incredibly delicious, hearty soup that’s packed with flavor and healthy ingredients! It’s a winner for soup season and a tasty addition to the menu for your next Taco Tuesday.
So how was everyone’s Thanksgiving?? Are you still stuffed? Hope your turkey was moist, your sides fantastic and your desserts delicious!
Since there’s a good chance most people indulged a bit more than usual over the holidays, I decided today would be a great day to share a yummy, healthy soup to get us back on track.
One of my favorite things about fall and winter is that soup makes a regular appearance on our 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.
Why You’ll Love this Recipe
It’s a satisfying 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.
It’s a great addition to your Taco Tuesday menu too.
Ingredients You’ll Need
- dried black beans
- olive oil
- red bell pepper
- green bell pepper
- yellow onion
- low-sodium chicken stock
- petite diced tomatoes
- chili powder
- kosher salt and pepper
- cotija cheese (optional)
- Roma tomatoes
First make your pico de gallo by combining all ingredients in a bowl and mixing well. Transfer to fridge.
Next up, place the beans in a medium stock pot and 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.
Add the olive oil to a medium pot and then add your red and green peppers and onion and sauté until softened followed by the garlic.
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 the pot and mix until well blended. Cover and continue to cook for 30 minutes.
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!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Black Bean Soup Topped with Pico de Gallo
The pico de gallo is optional, but I really enjoy it. Bet you’ll love it too!
I also love the crumbled cotija cheese on top. You can buy it at your local specialty market in a chunk and crumble it yourself.
- 1 lb. dried black beans
- 2 Tbsp. olive oil
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 5 cups low-sodium chicken stock
- 1 14.5 oz. can 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, minced
- 1 large jalapeno, finely chopped - seeds and ribs removed
- 1 Tbsp. lime juice
- kosher salt and pepper, to taste
Pico de Gallo
- Combine all ingredients in medium bowl. Chill.
- 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.
- Top soup with a spoonful or two or pico de gallo and sprinkle with Cotija cheese.