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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 96 |
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Found during the hunt to use up an abundant mango crop. 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 tomato, 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.
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