Vegan black bean soup and mango salsa

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Preparation time: 20
Cooking time: 20

Serves: 4

Dietary guidance: v v 

Tags: soup · black · bean ·


Salsa Ingredients:

2T fresh lime juice

1t packed light brown sugar

1 mango, ripe, cut into 3/8 in dice

2 T minced red onion

1 t minced fresh jalepino salt to taste

Soup Ingredients:

2T Olive Oil

1 c finely chopped onion

1 celery stalk, finely chopped

1 carrot, finely chopped

4 coves garlic minced

1/2 t cumin

1/2 t ground corriander

3 c vegetable stock

1/2 c fresh OJ

1- 15 oz can black beans drained and rinsed

1/4 t ground pepper

salt to taste

red pepper flakes to taste


Salsa Instructions:

combine lime juice and brown sugar. gently add rest of ingredients and set aside.

Soup Instructions:

add olive oil to pot and heat up. add carrots, onion, garlic, and celery. cook stirring occasionally until tender and crisp. (aprox 8 min). Stir in remainder of ingredients with exception to salt. bring to a boil. reduce to simmer, cover, and cook for 20 min. transfer one cup of beans and liquid to blender and puree. stir pureed mix into soup. add salt to taste.


serve in a bowl with salsa on top. eat with side of cornbread topped with salsa and soy sour cream.


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