Fustini's Oils and Vinegars
Southwest Black Bean Soup

Add To Favorites

Southwest Black Bean Soup

Reviews

This recipe does not have any reviews yet   be the first to write one

Southwest Black Bean Soup


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

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).




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More