30 Minute Black Bean Soup with Pico De Gallo

• Vegan
• Gluten free

• Produce

  • 4 (15 ounce cans Black beans
  • 1 small handful Cilantro
  • 3/4 tsp Garlic, granulated
  • 1 clove Garlic
  • 1 Green pepper, small
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1/2 Red onion, small
  • 1/3 cup Red onion
  • 2 Tomatoes, large

• Baking & Spices

  • 2 tsp Paprika
  • 1 Red pepper, small
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 2 1/2 tsp Cumin, ground

Found on shelikesfood.com

Description

Ingredients

• ½ 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!
• 2½ teaspoons ground cumin
• 2 teaspoons paprika
• ¾ teaspoon granulated garlic
• 2 large tomatoes, chopped
• ⅓ cup chopped red onion
• Chopped jalapeno, to taste
• 1 small handful cilantro, chopped
• 1 clove garlic, minced
• Juice of 1 lime
• ½ teaspoon salt

Directions

• Heat a large pot over medium heat and add 1 teaspoon olive oil. Dice the onion and peppers and add to the pot with ½ teaspoon salt. Cook vegetables until tender, about ten minutes, stirring occasionally.
• Make 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.
• Once 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 ½ 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.
• Transfer pureed soup back to the pot and heat over medium heat to desired temperature. Top each serving with pico de gallo.