Mango Black Bean Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
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
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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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.