Mango Black Bean Soup

Description
.

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
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