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Mango Black Bean Soup
Photo: Cala

Mango Black Bean Soup

20 ingredients 1 steps fandom
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Estimated Nutrition (whole recipe, rough)

846
Calories
57g
Protein
30g
Fat
95g
Carbs
What these numbers assume — 17 portions →
Ingredient Portion assumed kcal
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Black Bean 1/2 cup canned (120g) drained 114
Cheddar Cheese 1 oz (28g) 113
Mango 1 cup diced (165g) 99
Corn 1/2 cup kernels (82g) 77
Onion 1 medium (110g) 44
Bell Pepper 1 medium (119g) 31
Carrot 1 medium (61g) 25
Tomato 1 medium (123g) 22
Mushroom 1/2 cup sliced (35g) 15
Chili 1 tsp (2.7g) 8
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Vinegar 1 tbsp (15ml) distilled 3
Cilantro 1 tbsp chopped fresh (1g) 1
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • =
  • 1 16 oz. pkg. black beans
  • 2 tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 3 cloves garlic, sliced
  • 3 1/2 cups chicken broth
  • 1 large mango, diced
  • 1 cup tomato, diced
  • 1 cup niblet corn
  • 1 large portabello mushroom, thinly sliced
  • 3 jalapeno chiles, seeded and minced
  • 3 tbsp. fresh cilantro
  • salt and pepper to taste
  • shredded cheddar cheese
  • =

Directions

1

Cook black beans according to package directions. In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently. Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes. Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more. Serve topped with shredded cheese

Recipe sourced from fandom

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