Chipotle olive oil · Jalapeno Lime balsamic · Soups and Breads ·Mar 26, 2024

Southwest Black Bean Soup

Name: Southwest Black Bean Soup
Ingredients: 2 tablespoons Fustini's Chipotle olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 jalapeno, seeded and finely diced; 1 red bell pepper, seeded and diced; 1 large carrot, peeled and diced; 2 cups chopped kale; 1 can diced tomatoes; 1 can corn; 2 cans black beans; 1- 32 oz carton vegetable stock or broth; 2 teaspoon cumin; 1 teaspoon dried oregano; ½ teaspoon chili powder; ½ teaspoon salt (optional); 2 tablespoons Fustini's Jalapeno Lime balsamic; shredded cheddar cheese (optional); chopped cilantro (optional)

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

2 tablespoons Fustini's Chipotle olive oil
1 medium onion, diced
2 garlic cloves, minced
1 jalapeno, seeded and finely diced
1 red bell pepper, seeded and diced
1 large carrot, peeled and diced
2 cups chopped kale
1 can diced tomatoes
1 can corn
2 cans black beans
1- 32 oz carton vegetable stock or broth
2 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt (optional)
2 tablespoons Fustini's Jalapeno Lime balsamic
shredded cheddar cheese (optional)
chopped cilantro (optional)

Directions

Heat olive oil in a large stockpot over medium heat. Add onions, garlic, and peppers. Sauté, until onions are slightly translucent. Add carrots and kale and sauté, for an additional 3 minutes. Add spices, balsamic, tomatoes, and stock. Simmer over medium/low heat until carrots and kale are cooked through. Top each serving with cheese and cilantro (optional).

Southwest Black Bean Soup