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Black Bean Soup Topped with Pico de Gallo
Cook Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Author: Mary Ann Dwyer
  • 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
  1. 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.
  2. 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.
  3. Stir in the beans, chicken stock, undrained tomatoes, cumin, chili powder salt and pepper and bring to a boil.
  4. Lower the heat to a simmer, cover and continue to cook for 1 hour.
  5. 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.
  6. Pico de gallo: combine all ingredients in medium bowl. Chill.
  7. Top soup with a spoonful or two or pico de gallo and sprinkle with Cotija cheese.