Southwest Black Bean Soup
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Southwest Black Bean Soup
Category
Soups and Breads
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)
Ingredients
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).