Black Bean Soup with Mango Salsa
This is one of the original soups developed for The Soup Bar - a concept we (theadlibgroup) created for one of our clients. It can be made with canned black beans - but if you have the time - start with dried black beans soaked overnight and simmered until tender.
Ingredients
Black Bean Soup:
- 1 Tbsp olive oil
- 1 Cup red onion chopped
- 3 cloves garlic chopped
- 1/2 Cup carrot chopped
- 1/2 Cup celery chopped
- 1/4 Cup fennel chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 Cup orange juice fresh
- 3 Cups vegetable stock
- 1 can black beans 19 oz rinsed well
- 1/8 tsp red pepper flakes
- 1/4 tsp pepper
- 1/4 tsp salt
Mango Salsa:
- 1 mango peel and 1/8' dice
- 2 tsp brown sugar packed
- 2 Tbsp basil chopped, or mint
- 3/4 tsp minced jalapeno
- 2 Tbsp lime juice
- Pinch salt
- 2 Tbsp lime juice
- Pinch salt
Instructions
- Heat oil in dutch oven over medim heat. Add onion, carrot, celery, fennel and garlic. Saute until crisp tender, about 7 minutes. Stir in cumin and coriander.
- Add remaining ingredients, except salt,, increase heat and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15-20 minutes.
- Transfer to blender and puree in batches. Return to clean pot and add salt to taste.
Mango Salsa:
- Combine all and let rest for at least 30 minutes to meld flavors.
- Serve Black Bean Soup in a shallow bowl and mound 1 Tbsp of salsa in the center.
Notes
Enjoy!
Submitted by: Michael A.
