One-Pot Mexicali Beef & Bean Soup

Name: One-Pot Mexicali Beef & Bean Soup with the Works
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Onion; 1 unit Black Beans; 1 tablespoon Southwest Spice Blend; 1 unit Tomato Paste; 1 unit Tex-Mex Paste; 2 unit Veggie Stock Concentrate; ½ cup Cheddar Cheese; 1.5 ounce Blue Corn Tortilla Chips; 2 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 2 teaspoon Cooking Oil; 10 ounce Ground Beef

with the Works

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This week, we’re serving a hearty, flavorful black bean soup that cooks up in one pot, and is ready in just 20 minutes! The beans are simmered in a richly spiced broth with sauteed onion, tomato paste, and Southwest seasonings until the soup is thick and the beans are infused with flavor. For toppings, load up with “the works”—cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. That’s what we call a truly SOUP-er supper.

Tags:

Seasonal

•Spicy

•Easy Cleanup

•Easy Prep

•Quick

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

1 unit

Tex-Mex Paste

2 unit

Veggie Stock Concentrate

½ cup

Cheddar Cheese

1.5 ounce

Blue Corn Tortilla Chips

2 tablespoon

Smoky Red Pepper Crema

10 ounce

Ground Beef

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories980 kcal

Fat55 g

Saturated Fat19 g

Carbohydrate66 g

Sugar12 g

Dietary Fiber11 g

Protein45 g

Cholesterol140 mg

Sodium1920 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

•Small Bowl

•Strainer

•Large Pot

Instructions

• Wash and dry produce. • Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice Blend; stir until fragrant, 30 seconds. • Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Once onion is softened, add beef; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

• Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.

• Crush a few tortilla chips. • Divide soup between bowls and top with cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.

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