Fustini's Oils and Vinegars
Southwest Black Bean Soup

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Southwest Black Bean Soup


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Southwest Black Bean Soup

Submitted by Charlene Hunt, Fustini's Petoskey


  • 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)


Step 1. 

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).

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