1. Refrigerate 1 cup of pico de gallo. Add remaining pico de gallo (about 5 cups), beans, broth, cumin, rub, and pepper to slow cooker. Stir to combine. Cover and cook for 8 hours on Low.
2. Stir well. Remove 2 cups of soup and puree it in a food processor and process until smooth. Stir it back into the soup. Alternatively, use an immersion blender to puree some of the soup for a few seconds, leaving most of the beans intact. If you like a smoother soup, puree a larger amount.
3. Cover and cook for an additional 30 minutes on Low. Taste; if desired, season with additional pepper.
4. To serve, ladle soup into bowls and garnish with a large spoonful of guacamole and a spoonful of reserved pico de gallo. If desired, serve with tortilla chips on the side.
Source: Hannaford fresh Magazine, March - April 2015