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One-Pot Black Bean & Pepper Soup
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One-Pot Black Bean & Pepper Soup

One-Pot Black Bean & Pepper Soup

with 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!

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

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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

Prep
1

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

Cook Veggies
2

• 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.

Simmer Soup
3

• 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
4

• 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.

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