Mango Black Bean Soup

Description
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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