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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 (5)

(4.8 from 5 votes)
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Jasper Effin Reed3 months ago
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gonna try this gankkkkkkk

Margann4 months ago
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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.

Sarah R4 months ago
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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!

Katrina Steppat4 months ago
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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!

Mary Chapin5 months 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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