Hearty One-Pot Black Bean Soup with Smoky Red Pepper Crema

This hearty black bean soup comes together in a single pot and is ready in about 20 minutes, making it perfect for busy weeknights. The beans are simmered in a richly spiced broth with onion, tomato paste, and Southwest seasonings until thick and tender.

Top each bowl with “the works”: sliced scallions, shredded cheddar cheese, a swirl of smoky red pepper crema, and crunchy blue corn tortilla chips. It’s a satisfying, flavor-packed meal that’s sure to become a favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving the liquid.
2. 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.
3. Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into the 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. For a thicker broth, simmer longer; for a thinner broth, simmer less. Season with salt and pepper to taste. Turn off heat.
4. Crush a few tortilla chips. Divide soup between bowls and top with scallion greens, cheddar cheese, smoky red pepper crema, and crushed tortilla chips. Start with a few chips and add more as you go to keep them crunchy. Serve with whole tortilla chips on the side.

Recipe Tips

FAQ

Can I use dried black beans instead of canned?

Yes, but you’ll need to cook them separately first. This recipe is designed for canned beans for speed. If using dried, cook about 1 cup dried beans until tender, then use them along with some of the cooking liquid in place of the canned beans and reserved liquid.

What can I substitute for smoky red pepper crema?

You can make a quick substitute by mixing sour cream or Greek yogurt with smoked paprika and a pinch of cayenne. Alternatively, use a store-bought chipotle crema.

Is this soup spicy?

It has a mild to moderate kick from the Southwest spice blend and Tex-Mex paste. If you prefer less heat, reduce the spice blend or omit the Tex-Mex paste. For more heat, add a pinch of cayenne or diced jalapeño.