Fustini's Oils and Vinegars
Black Bean Soup

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Black Bean Soup


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Black Bean Soup

Prep Time9 min Cook Time25 min Total Time34 min Servings6


  • 2 tablespoons Fustini's Chipotle olive oil
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cups chicken stock
  • 3 (15 oz) cans black beans, rinsed and drained
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 1 lb smoked sausage, (fully cooked) cut in 1-inch slices
  • cilantro, optional
  • sour cream, optional
  • minced red onion, optional


For additional heat, use Fustini's Tunisian Harissa or Cayenne Crush olive oil. Adapted from themodernproper.com


Step 1. 

Heat olive oil in a large pot set over medium-high heat. Add the onion and cook, stirring often until beginning to soften, about 4 minutes.  Add the garlic and bell peppers and cook, stirring often, until the garlic is fragrant and bell peppers begin to soften, about 2-3 more minutes longer.  Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper. Turn the heat to high and bring to a boil. Once boiling, reduce the heat back down to medium-low and simmer for 10-15 minutes. 

Step 2. 

Using an immersion blender or stand blender, blend 1/3 of the soup. This step creates a thick, creamy texture to the soup. Add the sausage to the soup and cook until the sausage is heated through. Serve the soup topped with cilantro, sour cream and extra onion, if desired.

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