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Black Bean Soup Topped with Pico de Gallo

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.
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Cuban
Keyword: black beans, healthy recipes, pico de gallo, Vegetarian
Servings: 6 servings
Calories: 375kcal
Author: Mary Ann Dwyer

Ingredients

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.

Notes

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.

Nutrition

Calories: 375kcal | Carbohydrates: 58g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 410mg | Potassium: 1577mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1466IU | Vitamin C: 53mg | Calcium: 140mg | Iron: 6mg