Step 1

Heat 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.

Step 2

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.

Step 3

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 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.

Step 4

Transfer pureed soup back to the pot and heat over medium heat to desired temperature. Top each serving with pico de gallo.