Description Edit


Ingredients Edit

Directions Edit

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

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