Mango Black Bean Soup

Mango Black Bean Soup Recipe - Delicious and Healthy

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Mango Black Bean Soup is a delicious and nutritious dish that combines the sweetness of mango with the heartiness of black beans. This soup is packed with flavor and is perfect for a light and refreshing meal.

History

This recipe is a fusion of Caribbean and Latin American flavors, combining the tropical sweetness of mango with the earthy richness of black beans. It is a popular dish in many countries and is often served as a light and healthy meal.

Ingredients

1 x 16 oz (454 g) package of black beans
2 tbsp of olive oil
1 tsp of balsamic vinegar
1 cup of diced red bell pepper
1 cup of diced yellow bell pepper
1 cup of diced green bell pepper
1 cup of diced onion
1 cup of diced carrot
3 cloves of garlic, sliced
3.5 cups of chicken broth
1 large mango, diced
1 cup of diced tomato
1 cup of niblet corn
1 large portabello mushroom, thinly sliced
3 jalapeno chiles, seeded and minced
3 tbsp of fresh cilantro
salt and pepper to taste
shredded cheddar cheese

How to prepare

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

Variations

Add cooked chicken or shrimp for extra protein.
Substitute black beans with kidney beans or pinto beans for a different flavor.
Add a squeeze of lime juice for a citrusy kick.

Cooking Tips & Tricks

Be sure to cook the black beans according to the package directions to ensure they are tender and flavorful.

- Puréeing half of the cooked beans adds a creamy texture to the soup.

- Adjust the amount of jalapenos to suit your spice preference.

- Top the soup with shredded cheddar cheese for an extra layer of flavor.

Serving Suggestions

Serve Mango Black Bean Soup with a side of crusty bread or a fresh green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Puréeing half of the beans adds a creamy texture to the soup.

Ingredient Substitutions

Substitute olive oil with vegetable oil or coconut oil.

- Use canned black beans instead of dried beans for a quicker cooking time.

Make Ahead Tips

Mango Black Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Garnish Mango Black Bean Soup with a sprinkle of fresh cilantro or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair Mango Black Bean Soup with a crisp white wine or a fruity sangria for a refreshing meal.

Storage and Reheating Instructions

Store leftover Mango Black Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Mango Black Bean Soup contains approximately 250 calories.

Carbohydrates

Each serving of Mango Black Bean Soup contains approximately 35 grams of carbohydrates.

Fats

Each serving of Mango Black Bean Soup contains approximately 5 grams of fat.

Proteins

Each serving of Mango Black Bean Soup contains approximately 10 grams of protein.

Vitamins and minerals

Mango Black Bean Soup is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe contains dairy (cheddar cheese) and may not be suitable for those with dairy allergies.

Summary

Mango Black Bean Soup is a nutritious and flavorful dish that is rich in carbohydrates, protein, and vitamins. It is a healthy and satisfying meal option.

Summary

Mango Black Bean Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with flavor and healthy ingredients, this soup is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind where the air is thick with the sweet scent of ripe mangoes hanging from the trees. I was walking through the bustling market, weaving my way through the colorful stalls filled with fresh produce and handmade goods. As I passed by a small stand selling exotic fruits, a friendly vendor caught my eye.

"Would you like to try some mangoes, señora?" he asked with a smile, holding out a perfectly ripe fruit for me to sample.

I couldn't resist the temptation and took a juicy bite of the mango. The sweet, tangy flavor exploded in my mouth, leaving me craving more. The vendor noticed the delight on my face and began telling me about a unique recipe he had learned from his grandmother back in Mexico – Mango Black Bean Soup.

Intrigued by the combination of sweet mangoes and savory black beans, I eagerly listened as he described how the flavors melded together to create a delicious and satisfying dish. He even offered to write down the recipe for me, knowing my love for cooking and trying new things.

I thanked the vendor profusely and tucked the recipe into my bag, excited to try it out at home. As soon as I returned, I gathered the ingredients and set to work in the kitchen, the aroma of ripe mangoes filling the air.

The first step was to sauté onions, garlic, and bell peppers in a large pot until they were soft and fragrant. Then I added the black beans, vegetable broth, and a medley of spices – cumin, chili powder, and a touch of cinnamon for a hint of warmth.

Next came the star of the show – the mangoes. I peeled and diced them, tossing them into the pot to simmer and soften alongside the beans. The sweetness of the mangoes mingled with the earthy beans, creating a harmonious blend of flavors that danced on my taste buds.

After letting the soup simmer and marry its flavors together, I carefully pureed half of it to create a creamy base, leaving the other half chunky for added texture. The vibrant orange hue of the soup was a feast for the eyes, hinting at the rich, complex flavors that awaited.

I ladled the steaming soup into bowls, garnishing each serving with a dollop of tangy Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for a burst of acidity. The first spoonful was a revelation – the sweetness of the mangoes balanced perfectly with the smoky black beans and bold spices, creating a dish that was both comforting and exotic.

As I savored each spoonful, I couldn't help but marvel at how a simple encounter at the market had led me to discover such a delightful recipe. The Mango Black Bean Soup quickly became a favorite in my household, a dish that I would proudly serve to guests and share with friends.

Over the years, I continued to make the soup, tweaking the recipe here and there to suit my tastes and experimenting with different variations. Sometimes I would add a splash of coconut milk for a creamy touch, or throw in some diced jalapeños for a spicy kick. Each batch was a new adventure, a celebration of the vibrant flavors and rich culinary traditions that had inspired me.

As I look back on that fateful day in the market, I am grateful for the serendipitous encounter that led me to discover the joy of Mango Black Bean Soup. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And as I pass this recipe down to future generations, I hope that they too will find inspiration and delight in the simple act of cooking and sharing a delicious meal.