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Blended Black Bean Soup with Pico de Gallo

This recipe is easily doubled and freezer friendly. Be creative with the toppings because blended soups are served best with a variety of textures. Crumbled tortilla chips, queso fresca, Mexican crema and Avocado Dip (click here for recipe) are excellent additions.


  • 2 cups chicken stock
  • 2 cans black beans, drained and rinsed
  • 1 bell pepper, seeded and quartered
  • 2 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sherry or red wine vinegar
  • pico de gallo
  • fresh cilantro, chopped


  • Place the stock, beans, bell pepper, garlic salt and vinegar into an industrial blender. Blend, increasing the speed gradually, for 3 to 5 minutes or until the soup is smooth and steaming.
  • Serve warm topped with pico, chopped fresh cilantro and any additional toppings. Salt to taste.