One-Pot Black Bean Soup with Smoky Red Pepper Crema

This hearty black bean soup comes together in just 20 minutes, all in one pot for easy cleanup. The beans simmer in a richly spiced broth with diced tomatoes, onion and a blend of Southwest seasonings until thick and tender.

Load up your bowl with the works: scallions, cheddar cheese, a smoky red pepper crema and crushed blue corn tortilla chips for crunch. It’s a satisfying, flavorful meal that’s perfect for a quick weeknight dinner.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice the scallions, separating whites from greens. Dice the tomato. Drain the beans over a small bowl, reserving the liquid.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add the diced onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. Add the Southwest spice blend; stir until fragrant, about 30 seconds. Stir in the diced tomato, tomato paste and Tex-Mex paste until slightly darkened in color, about 1 minute.
3. Stir in 1¾ cups water (3 cups for 4 servings), the stock concentrates, beans and ¼ cup reserved bean liquid (½ cup for 4 servings) into the pot. Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. (Tip: For a thicker broth, simmer a little longer; for a thinner broth, add more water.) Season with salt and pepper to taste. Turn off heat.
4. Divide the soup between bowls. Top with scallion greens, cheddar cheese, smoky red pepper crema and crushed blue corn tortilla chips. (Tip: Add chips gradually to keep them crunchy.) Serve immediately.

Recipe Tips

FAQ

Can I use dried black beans instead of canned?

Yes, but you’ll need to cook them separately first. Use about 1½ cups cooked beans and adjust the liquid and seasoning accordingly.

How can I make this soup spicier?

Add a pinch of cayenne pepper or diced jalapeño when cooking the onions or use a spicy crema.

Can I freeze leftovers?

Yes, let the soup cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stove.