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
- garlic
- low-sodium chicken stock
- petite diced tomatoes
- cumin
- chili powder
- kosher salt and pepper
- cotija cheese (optional)
- Roma tomatoes
- jalapeño
- lime
Step-By-Step Instructions
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.
Black Bean Soup Topped with Pico de Gallo
Print Recipe Pin RecipeIngredients
Soup
- 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
Instructions
Pico de Gallo
- Combine all ingredients in medium bowl. Chill.
Soup
- 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.
I’m planning on making my first soup of the season this week! In future weeks, I know I’ll be trying this flavor packed one – sounds delicious :)
Yay! I think you’ll really love it Megan! Have a great week!
Wow, gonna love this soup! It’s only 7:27 am and my mouth is watering as I read the recipe. I too make lots of soup for fall/winter months. They are so comforting! Can’t wait to try this, if only the weather guy in Florida will ever kiss summer goodbye! It’s still in the 90’s here! “It’s suppose to be fall people”! Can’t wait for you to share your other soup recipes! Have a great week!
I’ll hope for cooler weather soon for you Nancie! You’ll really enjoy this black bean soup. It’s got the perfect amount of spice and I love the pico and cotija cheese on top! Have a wonderful week and thanks so much for the comment!
I am all about soup Mary Ann especially as the weather gets cooler. Black bean is one of my favorites and yours looks beyond! Love the addition of homemade pico and cojita cheese. The perfect accompaniments to black beans. Bring on fall!
Yes, bring on fall Cathy! Soups are one of my favorite parts of fall. A big hot bowl with some crusty bread and I’m in heaven! Hope your week is off to a great start! XO
Oh, I love it….’Fall steam’ ahead :D Too cute! And I’m also lovin’ this soup, Mary Ann! This looks so comforting and what a brilliant idea putting the pico de gallo on top!! I’ve made a black bean soup before, but never have I thought of that! Your recipes looks SOOOOO good! I love all kinds of soup and pretty much can eat year round, even in the Summer. Pinning this one. Can’t wait to try it! Have a wonderful week! xo
Thanks for pinning Dawn! This one is a favorites! The pico and cotija cheese are a must! Enjoy!
Black bean soup is one of my favorites but I’ve never made it before! This is perfect for fall. I love that you used dried beans instead of canned beans. :) This one is going on my menu soon!
You’ll love it Kathy! It’s so easy and such a flavorful soup! Have a great week!
This is one of the best black bean soups I’ve seen, that cotija on top is perfection :)
Thanks Gina! It’s one of my favorites! I know, that cotija cheese is so good!
Well I’m jealous the fall weather has finally arrived in your area! It’s still hot here, but I’ve been eating like it’s fall anyways! I absolutely loooove black bean soup (and you beat me to the punch with posting), so you can bet I will be making this one, Mary Ann! Pico de gallo is like a requirement on top for me, so I’m glad I’m not alone in that! Plus I love that you spruced it up with cotija! Yes Yes YESS! Slurp-tastic, my friend! Cheers!
Glad you enjoy it too Chey! It reminds me of vacationing with my Mom and Dad! I love it because it’s not only tasty, but it’s healthy too!
Fall hasn’t arrived here yet, Mary Ann. It’s going to be 105 degrees today – but I can’t wait for fall. I love black bean soup – it’s so hearty and comforting – this looks absolutely delicious. And I just love the pico de gallo – toppings make the soup!
105 degrees? Yikes! Hoping some nicer fall temps will be heading your way soon! I’ll keep my fingers crossed, so you can be enjoying this soup too! Have a wonderful week Geraldine!
I love black bean soup but have never thought of a pico topping. What a great idea to add some color and freshness. Can’t wait to give this one a try!
I love pico and the cotija cheese on top Karen! Thank goodness because photographing black bean soup without it would have been a huge challenge!
Yay for soup season and this is a beauty! Love the pico de gallo on top, especially. I’m sure it really brightens the flavours :)
It does Jennifer! And also makes photographing black bean soup way easier! Ha!
I’m obsessed with black bean soup and this looks oh so delicious!!! I’ve been powering through with the fall soups even though it’s been sooooooo hot here (100 yesterday and again today). Keep with the breezy autumn photos…I think it’s helping me cool down over here!! ;)
xoxo
Oh no! 100? That’s crazy! I’ll keep ’em coming Rebecca, as long as you keep some delicious cookies coming too!
I am so happy to have found your site! I LOVE soups, although this San Diego heat (over 101°F today) is just getting too much, so I’ll keep this tucked away for a cold day. Your photos are wonderful, and after checking out your About page, knew I’d be making more visits here.
I see lots of friends have left comments here so I know I’m in good company. Cheers!
So glad I found yours too Kevin!Love your recipes and your gorgeous photos too! Those Hasselback Apples were genius! I think I may still be drooling! I’ll keep my fingers crossed for cooler weather for you, so you can try this soup sometime soon!
The second it cools down here, I’m making this!
Hope it cools down soon Matt! Enjoy!
LOVE black bean soup, LOVE pico de gallo… LOVE this recipe!
Thanks Jennifer! I know, that pico! It’s good on everything!
This soup looks amazing!!! I’m always on the lookout for a great black bean soup . . and that pico de gallo is brilliant!!!
Thanks Alice! The pico and the cotija are perfect on top! Hope you enjoy!
Soup is one of my fall faves too! This black bean with pico looks delicious and I’ll bet comes with some lovely Puerto Rico vacation memories too! Pinned!
It does Rachelle! Thanks so much for pinning! Hope your week is going great!
I have been loving fall and the cool temps! This soup looks like the perfect cozy dinner! I love the idea of pico de gallo on top- I’ve eaten lots of black bean soup, but never like that. Pinned!
I’m a summer girl at heart, but I’m really loving the cooler weather right now too Jessica! The pico and cotija on top make this soup even better! Enjoy!
I’ve been looking for a good black bean soup recipe, they can be so tasty. The Pico de gallo will perk it right up!
Absolutely Matt! I love the pico and the cotija! This recipe is definitely a keeper!
I busted out my dutch oven as soon as September 1st hit and have been on a soup kick since! This black bean soup recipe sounds amazing topped with pica de gal. Pinned!
Thanks Nicole! I hope you enjoy it!!
Chilly fall mornings are my favorite! I hate to admit that since I didn’t want summer to end, but I do love a nice morning walk during autumn days.
I already know this soup is going to be a winner over here. Once the weather turns chilly, soup is on constant rotation here – makes it so easy to take for lunch too! Just love this, Mary Ann!
Thanks Tessa! I’m so glad you’ll be adding this one to your list!
I love the idea of serving the soup with pico. Such a great fresh pop of zing. YUM!
I agree Alida. Pico makes everything better!
Well. . .as much as I hate to see Summer flutter off into the sunset. . .I have to admit that I love sweater & boot weather. Oh. . .and we can’t forget those walks in the forest where the crisp air and colorful foliage engulf the senses. Plus. . .it’s soup season which always does a standout job of making my tummy feel all warm and cozy. Okay. . .so fall doesn’t sound so bad after all. And topping soup with this pico. Now that is something I definitely could get used to.
No, fall really doesn’t sound so bad Lynn! Lots of things to look forward too! Enjoy this one!
I love so many different kinds of soups! Tortellini, Italian wedding, creamy potato, tortilla, chicken and rice, chicken gnocchi, stuffed pepper (!!)…the list goes on. This looks like a great soup to kick off fall. In the blink of an eye summer was gone and I think I’m okay with it this year :)
Thanks Jessica! I love all kinds of soups during the fall/winter season too! Perfect for lunch or dinner! Thanks so much for stopping by and commenting!
One of my top soups for Fall and Winter, Mary Ann… like you said, low-cost and easy! That pico topping is sublime. Giving the soup added punch and texture. I can imagine how silky smooth this is. I think my favorite soup is an easy caramelized onion, braised greens and cannellini bean soup/stew. And Fall? I love it too.. bring on the Soup! Delicious work my dear!
Thanks Traci! I love pico on just about anything, and when I served it to some friends on top of this soup they loved it. My white bean and chorizo stew on the blog is also one of my favorites! So hearty and comforting!
Mary Ann, what a tasty and healthy soup. It looks very good. I will make it as soon as it cools down. Have a great week.
This one is at the top of my healthy soup list Gerlinde! Hope you enjoy.
I’m starting to crave cozy soups and I love your pico de gallo topping!
Thanks Laura! It need a little something extra and the pico worked perfectly!
I made this soup tonight. It was delicious. We really enjoyed topping it with the cheese and pico. Thanks for the recipe.
So happy you enjoyed it Tana! I love it with the cheese and pico on top! Happy Holidays and thanks so much for following!
What i love the most about this recipe is its ingredients. Homemade pico and cojita cheese along with super nutritious black bean gave my palate a feast. Thanks a lot!
So happy you enjoyed it! It’s one of my favorites soups. I love all the fresh ingredients too. Thanks so much for stopping by to leave a comment!