Ingredients
4 cans (15 ounces each) black beans, rinsed and drained2 cups vegetable broth2 cups pico de gallo1/2 cup water2 teaspoons ground cuminOptional toppings: Chopped fresh cilantro and additional pico de gallo
Preparation
In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally.
Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired.
