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  • Prep-time: / Ready In:
  • Makes 6½ cups soup + ¾ cup relish

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.

A Caribbean-inspired black bean soup, served over brown rice, topped with diced mango relish, in a white bowl atop a blue plate next to a spoon

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

  1. 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.
  2. Meanwhile, make Mango Relish. In a small bowl stir together mango, scallion, cilantro, and habanero chile.
  3. Season soup with salt and black pepper. Serve soup over brown rice and top with Mango Relish.

Comments (1)

(5 from 1 votes)
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Mary Chapin2 weeks ago
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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.

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about the author

Nancy Macklin

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. Nancy 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.

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