Quick &Amp; Easy One-Pot Black Bean Soup with Smoky Crema

This hearty black bean soup comes together in a single pot, making cleanup a breeze. The beans simmer in a richly spiced broth with onion, tomato paste and Southwest seasonings until thick and tender. In just 20 minutes, you’ll have a warm, satisfying bowl of soup.

Load up your bowl with “the works”: scallions, cheddar cheese, smoky red pepper crema and crushed blue corn tortilla chips. It’s a truly souper supper that’s as fun to eat as it is easy to make.

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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 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prep the vegetables: Halve, peel and finely dice the yellow onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice the scallions, separating the white parts from the green tops. Drain the black beans over a small bowl, reserving the liquid.
2. Cook the aromatics: 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, about 3-4 minutes. Add the Southwest Spice Blend and stir until fragrant, about 30 seconds. Stir in the tomato paste and Tex-Mex paste and cook until slightly darkened in color, about 1 minute.
3. Simmer the soup: Stir in 1¾ cups water (3 cups for 4 servings), the stock concentrates, drained beans and ¼ cup reserved bean liquid (½ cup for 4 servings) into the pot. Bring to a boil and cook, stirring occasionally, until the soup has thickened, 5-8 minutes. For a thicker broth, simmer a little longer; for a thinner broth, simmer less. Taste and season with salt and pepper. Turn off the heat.
4. Serve: Crush a few tortilla chips. Divide the soup between bowls and top with scallion greens, cheddar cheese, smoky red pepper crema and as many crushed tortilla chips as you like. Start with a few crushed 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 other beans instead of black beans?

Yes, you can substitute pinto or kidney beans, but the cooking time may vary slightly.

How do I make this soup vegan?

Omit the cheddar cheese and use a dairy-free crema or skip it. The soup base is already vegan.

Can I freeze leftovers?

Yes, this soup freezes well. Store in an airtight container for up to 3 months. Thaw and reheat gently.