One-Pot Mexicali Black Bean Soup
with the Works
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”—scallions, cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now 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
1 unit
Onion
2 unit
Scallions
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
1 unit
Tex-Mex Paste
2 unit
Veggie Stock Concentrate
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
½ cup
Cheddar Cheese
(Contains Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and finely dice onion until you have 3⁄4 cup (11⁄2 cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid.
• Heat a large drizzle of oil in a large pot over medium- high heat. Add onion and scallion whites. 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 13⁄4 cups water, stock concentrates, beans, and 1⁄4 cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and 1⁄2 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 scallion greens, 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.
