Pico De Gallo Black Bean Soup

• 4 cans (15 ounces each) black beans, rinsed and drained
• 2 cups vegetable broth
• 2 cups pico de gallo
• 1/2 cup water
• 2 teaspoons ground cumin
• Chopped fresh cilantro
• Additional pico de gallo, optional

1. 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.
2. 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.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

black beans, vegetable broth, pico de gallo, water, ground cumin, fresh cilantro

Taken from www.tasteofhome.com/recipes/pico-de-gallo-black-bean-soup/ (may not work)