Mango Black Bean Soup

Name: Mango Black Bean Soup
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

18 ingredients

5 steps

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

1

Cook black beans according to package directions.
2

In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
3

Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
4

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.
5

Serve topped with shredded cheese.