- Prep-time: / Ready In:
- Makes 6½ cups soup + ¾ cup relish
- Serving size: ¼ of recipe
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The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when handling this hot but fruity pepper: Chile peppers contain oils that can irritate your skin and eyes; wear plastic or rubber gloves when working with them.
Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.
Ingredients
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 15-oz. cans no-salt-added black beans, rinsed and drained
- 1 medium sweet potato, cut into ½-inch pieces (1½ cups)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon cayenne pepper
- ½ cup chopped fresh or thawed frozen mango
- 2 tablespoons sliced scallion
- 2 tablespoons chopped fresh cilantro
- 1 finely chopped fresh habanero chile (see tip in recipe intro)
- Sea salt and freshly ground black pepper, to taste
- 2 cups hot cooked brown rice
Instructions
- In a large pot cook onion, bell pepper, and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next six ingredients (through cayenne pepper). Bring to boiling; reduce heat. Cover and simmer 25 minutes or until sweet potato is tender.
- Meanwhile, make Mango Relish. In a small bowl stir together mango, scallion, cilantro, and habanero chile.
- Season soup with salt and black pepper. Serve soup over brown rice and top with Mango Relish.
Nutritional Information:
Per serving (¼ of recipe): 375 calories, 72 g carbohydrates, 15 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 292 mg sodium, 15 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (17)
(5 from 13 votes)I thought this soup was wonderful, flavorful especially with mango salsa. 💗
I loved this recipe as it is. It has a wonderful and different flavor. Some people said the broth is too thin but I think it is just right. It isn't a cream soup but there are plenty ingredients in the soup that make it filling and satisfying. My only issue is I used too much habanero.
YUM! I substituted the chile in the relish for a yellow “sweet pepper” but kept everything the same as the recipe! My husband and I really enjoyed it and are glad to have leftovers. I’ll be adding this into our rotation when mangos are fresh! I did make a simple cashew “sour cream” as an additional optional garnish/topping. I mashed the soup just a bit a few minutes before I turned the heat off and loved the consistency. The pumpkin pie spice IS fragrant but all the flavors are vibrant all around - just a wonderful balance!
This is the most delicious recipe that I have ever tried from forksoverrknives! I intend to make this my go to black bean dish.The salsa completely made the flavor of the dish and the spices in the beansoup were mild and pleasing. My tweaks: Thanks to the commment below about how hot habanero peppers are, I used only 1/2 tablespoon of finely minced habanero,which was just right to my taste. Instead of cooking the sweet potatoes in the soup, I lightly microwaved the sweet potatoes separately and was glad that I did. It turned out that my bean soup was pretty thin with 3 cups of broth, so after mashing the beans, I boiled cooked off the extra liquid, then folded the sweet potatoes in. Next time I will use less broth.
Please specify the quantity measurement for finely chopped habanero. At the markrt, the peppers are in various sizes, Thank you
Hi Lee, Habanero chiles are on the hot side, so I would proceed with caution if you are not used to using them. Start with a few small slices, and taste as you go to get the desired heat level.
This was so tasty! I was hesitant at first because of the Pumpkin Pie Spice. However, the mango salsa just totally makes this recipe. If you don't like really spicy food back off of the habanero a little (By half). This will be a regular for me.
Absolutely Delicious!! Love the spice combo and the relish just makes it magic! Thanks so much, it's a keeper for sure!
Great recipe! Added some lime juice to the soup. Didn't have most of the ingredients for the Mango relish, used Trader Joe's Island Salsa as a replacement. Next time I make it, I'm thinking of adding some carrots. :)
The pumpkin pie spice really didn’t work for my family. It took over the entire soup, and it just tasted odd. Bummer because I like pumpkin and I like black bean soup.
For those of us who don’t live in USA, what would be an equivalent of pumpkin pie spice? Thanks
I found this online 3 tbsp. ground cinnamon 2 tsp. ground ginger 2 tsp. nutmeg 1 1/2 tsp. ground allspice 1 1/2 tsp. ground cloves
gonna try this gankkkkkkk
This has become one of my favorite go-to recipes. The flavors are just right and get better over time. Because I'm not a big fan of heat I sub a jalapeño for the habanero and up the ratio of mango a bit.
I was looking for an easy lunch and had almost everything on hand to make this. This was wonderful. I didn’t have cilantro and subbed a jalapeño for the habanero. I also added a teaspoon or so of lime juice to the mango relish which I thought balanced the soup nicely. Finally, I blended about 2-3 cups of the soup in a blender once it was done and added it back in to add a bit more thickness to the soup, and I’m glad I did that - just be careful of exploding hot fluids in the blender if you choose to do this! Excellent recipe!
I love this recipe! It’s easy to make, hearty, and flavorful. My parents converted to WFPB eating after I made this for them. Make a double batch because you will want leftovers!
I made this while in the virgin islands for a pool party on st. john and everyone flipped their friggin lids. No joke. The mango paired perfectly with the black beans and spiciness from the chile.