One-Pot Mexicali Black Bean Soup
with the Works
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 sautéed 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
