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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


  • 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


  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.

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(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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