Mango Black Bean Soup

Name: Mango Black Bean Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 Batch
Ingredients: 1 (16 ounce) package black beans; 2 tablespoons olive oil; 1 teaspoon balsamic vinegar; 1 cup red bell pepper, diced; 1 cup yellow bell pepper, diced; 1 cup green bell pepper, diced; 1 cup onion, diced; 1 cup carrot, diced; 3 garlic cloves, sliced; 3 1/2 cups chicken broth; 1 large mango, diced; 1 cup tomatoes, diced; 1 cup niblet corn; 1 large portabello mushroom, thinly sliced; 3 jalapeno chiles, seeded and minced; 3 tablespoons fresh cilantro; salt and pepper; shredded cheddar cheese

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Recipe by Ambervim

Found during the hunt to use up an abundant mango crop.

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READY IN: 1hr 30mins

YIELD: 1 Batch

UNITS: US

INGREDIENTS

Nutrition

1

(16 ounce) package black beans
2

tablespoons olive oil
1

teaspoon balsamic vinegar
1

cup red bell pepper, diced
1

cup yellow bell pepper, diced
1

cup green bell pepper, diced
1

cup onion, diced
1

cup carrot, diced
3

garlic cloves, sliced
3 ¹⁄₂

cups chicken broth
1

large mango, diced
1

cup tomatoes, diced
1

cup niblet corn
1

large portabello mushroom, thinly sliced
3

jalapeno chiles, seeded and minced
3

tablespoons fresh cilantro
salt and pepper
shredded cheddar cheese

DIRECTIONS

Cook black beans according to package directions.
In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more.
Serve topped with shredded cheese.

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