Mango Black Bean Soup

Description
.

Ingredients

 * 1 x 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
 * 3½ 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.
 * 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.