Discovering the Caribbean Twist
My Favorite is Tropical Black Bean Soup with Spicy Mango Salsa and I first stumbled upon the idea of making Tropical Black Bean Soup with Spicy Mango Salsa during a family trip to the Caribbean. We were at a small, local eatery by the beach, where the chef brought out a bowl of soup that seemed so simple yet filled with layers of flavors. It wasn’t just any soup—it had a bright, zesty mango salsa on top, which paired perfectly with the hearty black beans and tender sweet potatoes in the soup. The balance of sweet, spicy, and earthy flavors immediately won me over, and I knew I had to try making it at home.
Crafting the Perfect Soup
When I got back to my kitchen, I set out to recreate that delicious memory. I started with the basics—diced onion, red bell pepper, and garlic. As they sizzled in the pot, the rich aroma began to fill the air, bringing back memories of that warm Caribbean breeze. The real magic came when I added the sweet potato, black beans, and a surprising touch of pumpkin pie spice. That little bit of spice added a comforting warmth to the soup, while the thyme and cayenne brought in just the right kick.
A Salsa with a Kick
The salsa was just as important as the soup itself. I chopped up some fresh mango, scallions, cilantro, and habanero, remembering how the sweetness of the mango balanced the fiery heat of the habanero back on that island. As I mixed it all together, I made sure to wear gloves while handling the habanero—I’d learned the hard way before! The salsa, with its bright flavors and a spicy kick, made the perfect topping for the hearty soup, adding an exciting burst of color and flavor to every spoonful.
Bringing It All Together
When the soup was ready, I served it over a bed of hot brown rice and topped it with a generous spoonful of the mango salsa. The contrast of textures and flavors was just as incredible as I remembered. Every bite was a delightful mix of spicy, sweet, and savory, with a comforting warmth from the beans and sweet potatoes. It’s amazing how a simple dish like this can transport you back to a moment, bringing with it the vibrant flavors of the Caribbean. Now, this Tropical Black Bean Soup with Spicy Mango Salsa has become a favorite in my home, reminding me of those sunny days by the beach.
Table of Contents
Chef’s Notes-Tropical Black Bean Soup with Spicy Mango Salsa
- The habanero chile brings a lot of heat, so if you’re unsure about spice levels, start with half the chile or remove the seeds to reduce the intensity. For a milder version, use jalapeño or omit the chile altogether.
- Pumpkin pie spice may seem unusual for a savory soup, but it adds a warm undertone that complements the sweetness of the mango and sweet potato. If you’re skeptical, try using only cinnamon for a less complex flavor profile.
- To make the soup thicker, mash some of the black beans with a fork before adding them to the pot. This will give the soup a creamier consistency.
- The soup’s flavors deepen over time, so making it a day in advance can enhance the overall taste. The mango salsa, however, should be made fresh for the best texture.
- Garnish with extra cilantro and a squeeze of lime juice to add brightness just before serving.
Tropical Black Bean Soup with Spicy Mango Salsa
Dive into a bowl of vibrant flavors with this Tropical Black Bean Soup topped with a zesty Mango Salsa! This Caribbean-inspired dish is a delightful blend of hearty black beans, sweet potatoes, and a kick of habanero heat. Perfect for a cozy dinner or a lively lunch, this soup is both nutritious and delicious. Get ready to impress your taste buds with this easy-to-make, flavor-packed recipe!
4
bowls20
minutes25
minutes320
kcal45
minutesKeep the screen of your device on
Ingredients
For the Soup
1 cup diced yellow onion
1 cup chopped red bell pepper
3 cloves garlic, finely minced
3 cups low-sodium vegetable stock
2 cans (15 oz each) black beans, rinsed and drained
1 medium sweet potato, peeled and cubed into ½-inch pieces (about 1½ cups)
1 teaspoon pumpkin pie spice blend
½ teaspoon dried thyme leaves
¼ teaspoon ground cayenne pepper
For the Mango Salsa
½ cup diced fresh or thawed frozen mango
2 tablespoons thinly sliced green onions (scallions)
2 tablespoons chopped fresh cilantro leaves
1 small habanero chile, finely chopped (use gloves when handling)
For Serving
2 cups hot cooked brown rice
Directions
- Sauté Vegetables: In a large pot over medium heat, cook the diced onion, chopped red bell pepper, and minced garlic for about 3-4 minutes. Stir occasionally and add water (1-2 tablespoons at a time) to prevent sticking.
- Simmer Soup: Add the vegetable stock, black beans, sweet potato cubes, pumpkin pie spice blend, dried thyme leaves, and ground cayenne pepper to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes or until the sweet potatoes are tender.
- Season and Serve: Once the soup is ready, season it with sea salt and freshly ground black pepper to taste. Serve the soup over hot cooked brown rice and top each bowl with a generous spoonful of the mango salsa.
Equipment
- chef’s knife
- cutting board
- large pot
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 60g
- Protein: 10g
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 800mg
- Fiber: 12g
- Sugar: 8g
- Vitamin A: 120IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 20mg
FAQ-Tropical Black Bean Soup with Spicy Mango Salsa
Can I use canned mango for the salsa?
While fresh mango is ideal, you can use thawed frozen mango or even canned mango if fresh isn’t available. Just make sure to drain any excess liquid.
Is there a way to reduce the spice level in the soup?
Yes, reduce or omit the habanero chile in the mango salsa, or substitute it with a milder pepper like jalapeño. You can also adjust the cayenne pepper in the soup itself.
What can I use instead of black beans?
You can substitute black beans with kidney beans or pinto beans. They will still provide a hearty texture and complement the tropical flavors well.
Can I freeze the soup for later?
Absolutely! The soup (without the rice and salsa) freezes well for up to 3 months. Reheat on the stove and prepare the rice and salsa fresh when serving.
How can I make this recipe more filling?
You can add additional vegetables like diced zucchini, carrots, or even some corn kernels. You can also increase the portion of brown rice or add a side of whole grain bread.
