One-Pot Black Bean & Pepper Soup

Name: One-Pot Black Bean & Pepper Soup with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 unit Tomato; 3 tablespoon Sour Cream; 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 Cilantro; ¼ cup Monterey Jack Cheese; 1.5 ounce Blue Corn Tortilla Chips; Salt; Pepper; 1 teaspoon Cooking Oil

with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream

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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!

Tags:

Spicy

•Calorie Smart

•Easy Cleanup

•Veggie

Allergens:

Milk

•Sesame

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Tomato

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

Cilantro

¼ cup

Monterey Jack Cheese

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories580 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate79 g

Sugar15 g

Dietary Fiber14 g

Protein20 g

Cholesterol30 mg

Sodium1500 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.

Utensils

•Medium Pot

Instructions

PDF

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

• 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.

• 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.

• 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.