Tuesday, May 31, 2011

VEGAN Black Bean and Mango Salsa Soup

Just got back from travelling for a couple weeks and was welcomed back to California with a wicked cold. Even though I didn't really feel like cooking, I was craving a delicious, hot soup to help me through this nastiness.

This recipe comes from The Soup Chick, which is a great site for everything soup. I adapted it from the original recipe by making my own homemade mango salsa, rather than using store bought peach salsa. A little extra effort, but I think totally worth it. As far as soups go, this one came together pretty quickly and the smoky-sweet flavor is super tasty. Another added bonus, this soup is VEGAN! This one's for you Jamers!!!

Black Bean and Mango Salsa Soup
Recipe adapted from http://www.soupchick.com/

2 tsp canola oil
1 large onion, chopped
2 cloves garlic, minced
2 plum tomatoes, chopped
1-1/2 tsp cumin (I only used a 1/2 teaspoon and I thought that was perfect.)
Pinch of red pepper flakes or a few shakes of a Tabasco-type hot sauce (optional, but really good. I used way more than a few shakes.)
3 cans black beans, rinsed and drained
2 cups organic mango juice (I used a peach-mango)
2 Tbsp mild barbecue sauce, any type
2 cups mango salsa (recipe follows)
1 large mango, peeled and diced
Kosher salt and fresh ground black pepper, to taste
Cilantro for garnish (optional)
Tortilla chips for serving (optional)
Sour cream for serving (optional and obviously not vegan)

*If you are feeling lazy, use 1-2 cups of store bought peach salsa in place of the mango salsa. 2 cups peach juice instead of the mango and 1 diced peach instead of the diced mango.

In a 6-quart stockpot, heat the oil over medium heat. Add the onion, and cook for 2-3 minutes, until translucent. Add garlic and tomatoes, stir, and cook for 2 minutes. Stir in the cumin, and continue to cook for 1 minute.

Add beans, mango juice, barbecue sauce, salsa and 2 cups of water. Bring to a boil, then reduce to low heat and cook, partially covered, for 20 minutes, stirring occasionally to keep the beans from sticking to the bottom of the pot. Add the fresh mango and few dashes of hot sauce, and cook for another 10 minutes. With a wooden spoon, mash some of the beans against the side of the pot (I used a potato masher); this will help thicken the soup, as will the pectin in the fruit. Cook for 10 more minutes, stirring now and then, until soup reaches desired thickness.

Taste, and season as needed with salt and pepper, or more hot sauce.

Mango Salsa
Recipe from http://www.simplyrecipes.com/

  • 1-2 ripe mangos, peeled, pitted, and diced (about 1 1/2 cup)
  • 1/2 medium red onion, finely chopped
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • 1 red pepper, diced (optional)
  • Jicama, diced (optional)
  • Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.