One-Pot Beef & Black Bean Soup
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One-Pot Beef & Black Bean Soup

One-Pot Beef & Black Bean Soup

with Green Pepper, Blue Corn Tortilla Chips, Monterey Jack & Sour Cream

Soup-er supper alert! Just one spoonful of this hearty, richly spiced soup will warm you from the inside out. Black beans simmer with Southwest spices, sautéed onion, and green pepper until thickened. The soup’s then served loaded up with all the fixin’s: sour cream, Monterey Jack cheese, and cilantro, plus blue corn tortilla chips on the side for dipping. Oh, happy belly!

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

¼ ounce


¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

10 ounce

Ground Beef

Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories930 kcal
Fat49 g
Saturated Fat17 g
Carbohydrate79 g
Sugar15 g
Dietary Fiber14 g
Protein44 g
Cholesterol130 mg
Sodium1600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot



• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato.

Cook Veggies

• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in diced tomato, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, 1 minute.

Once onion and green pepper are softened, add turkey or beef. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

Simmer Soup

• Stir beans and their liquid, Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like.

Finish & Serve

• Meanwhile, pick cilantro leaves from stems. • Divide soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping.

Ground Beef is fully cooked when internal temperature reaches 160°.