30 Minute Black Bean Soup with Pico De Gallo

📝 Ingredients

• 1/2 small red onion
• 1 small green pepper
• 1 small red pepper
• 1 teaspoon olive oil
• 1 teaspoon salt, divided
• 4 (15 ounce) cans black beans – DO NOT DRAIN!
• 2 1/2 teaspoons ground cumin
• 2 teaspoons paprika
• 3/4 teaspoon granulated garlic
• 2 large tomatoes, chopped
• 1/3 cup chopped red onion
• Chopped jalapeno, to taste
• 1 small handful cilantro, chopped
• 1 clove garlic, minced
• Juice of 1 lime
• 1/2 teaspoon salt

👨‍🍳 Instructions

1. 1Heat a large pot over medium heat and add 1 teaspoon olive oil. Dice the onion and peppers and add to the pot with 1/2 teaspoon salt. Cook vegetables until tender, about ten minutes, stirring occasionally.
2. 2Make the pico de gallo while the vegetables are cooking. Add all pico de gallo ingredients to a medium sized bowl and stir until combined. Set aside until ready to use.
3. 3Once vegetables are cooked you can add the 4 cans of beans to the pot. Add the beans as well as all the liquid in the cans. If you would like a thicker soup, you can drain the liquid from one of the cans. Next add the cumin, paprika, garlic and 1/2 teaspoon salt. Stir until everything is combined. Use an immersion blender to blend the soup until pureed or transfer soup in batches to a food processor or blender.
4. 4Transfer pureed soup back to the pot and heat over medium heat to desired temperature. Top each serving with pico de gallo.