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- Makes 6½ cups soup + ¾ cup relish
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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.
- 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
- 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.