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One-Pot Mexicali Black Bean Soup

One-Pot Mexicali Black Bean Soup

with the Works

Hall Of Fame
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This week, we’re serving a hearty, flavorful black bean soup that’s ready in just 20 minutes—and it all cooks up in one pot, making cleanup a breeze! The beans are simmered in a richly-spiced broth with veggie stock, onion, tomato paste, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.

Tags:VeggieCalorie SmartEasy CleanupEasy Prep
Allergens:MilkSoy

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Tex-Mex Paste

2 unit

Veggie Stock Concentrate

½ cup

Cheddar Cheese

(ContainsMilk)

1.5 ounce

Food Should Taste Good™ Blue Corn Tortilla Chips

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber11 g
Protein21 g
Cholesterol40 mg
Sodium1790 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
Utensilsarrow down iconarrow down icon
Small Bowl
Strainer
Large Pot
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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; stir until fragrant, 30 seconds. • Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.

3

• 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.

4

• 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.