Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
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.