Mango Black Bean Soup - cooking recipe

Ingredients

1 (16 ounce) package black beans
2 tablespoons olive oil
1 teaspoon 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 garlic cloves, sliced
3 1/2 cups chicken broth
1 large mango, diced
1 cup tomatoes, diced
1 cup niblet corn
1 large portabello mushroom, thinly sliced
3 jalapeno chiles, seeded and minced
3 tablespoons fresh cilantro
salt and pepper
shredded cheddar cheese

Preparation

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.