Black Bean and Mango Soup

A recipe from Vegan: The Cookbook
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Brazil

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves 4

Ingredients

• 1 tablespoon vegetable oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 medium sweet potatoes, peeled and diced

• 1 large red bell pepper, seeded and diced

• ½ cup (110 g) canned plum tomatoes

• 1 small hot green chili, chopped

• 1½ cups (350 ml/12 fl oz) vegetable stock (broth)

• 1 cup (220 g) canned black beans, drained

• salt and freshly ground black pepper

• 1 ripe mango, diced

• ¼ cup (12 g) chopped cilantro (coriander), to garnish

Method

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for about 5 minutes, until softened. Stir in the garlic and cook, stirring, for 3–4 minutes, until the onion and garlic are golden. Stir in the sweet potatoes, bell peppers, the tomatoes with their juice, the chili, and the stock. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 15 minutes, until the sweet potatoes are tender.

Stir in the beans and simmer gently, uncovered, until they are heated through. Season to taste with salt and freshly ground black pepper. Stir in the mangos and cook until they are heated through, about 1 minute.

Ladle the soup into bowls, garnish with cilantro, and serve.

 

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