Discovering Caribbean Flavors
My Favorite is Caribbean Black Bean Soup with Mango Salsa and I remember the first time I stumbled upon Caribbean Black Bean Soup with Mango Salsa. It was a chilly evening, and I was craving something warm and exciting. As I browsed through my recipe collection, my eyes landed on this vibrant dish. The idea of combining spicy black beans with sweet mango salsa instantly caught my attention. It felt like the perfect way to bring a bit of sunshine into my kitchen, no matter how cold it was outside.
Creating the Soup
As I gathered my ingredients, I could already imagine the rich flavors coming together. The diced onions, red bell peppers, and garlic sizzled in the pot, filling my kitchen with an irresistible aroma. Adding the black beans and sweet potatoes felt like a colorful adventure. I stirred in the allspice and cayenne pepper, excited to see how these spices would transform the simple ingredients into something extraordinary. The soup simmered away, and I couldn’t wait to taste it.
Making the Mango Salsa
While the soup bubbled on the stove, I turned my attention to the mango salsa. Chopping the fresh mango, cilantro, and habanero chile, I marveled at the explosion of colors and aromas. Mixing these ingredients felt like creating a tropical masterpiece. The salsa was vibrant, tangy, and just the right amount of spicy. I took a moment to savor the flavors, knowing it would be the perfect complement to the hearty soup.
Enjoying the Final Dish
When it was finally time to serve, I spooned the soup over a bed of brown rice and topped it with a generous helping of mango salsa. The combination was everything I had hoped for—spicy, sweet, and utterly comforting. Each bite was a burst of Caribbean sunshine, and I felt transported to a sunlit beach with every spoonful. This soup, with its delightful mango salsa, had become a favorite in my home, bringing warmth and joy to many chilly evenings.
Table of Contents
Chef’s Notes-Caribbean Black Bean Soup with Mango Salsa
- For a richer flavor, consider roasting the sweet potato cubes at 400°F (200°C) for 20-25 minutes before adding them to the soup. This brings out their natural sweetness and adds depth to the overall taste of the soup.
- When sautéing the vegetables, ensure they are cooked until they are just starting to soften. This helps to build a more complex flavor base for the soup.
- If you prefer a milder soup, use a smaller amount of habanero chile or substitute with a less spicy pepper like jalapeño or serrano. Always taste as you go to ensure the heat level is to your liking.
- For a smoother texture, you can use an immersion blender to partially blend the soup. This creates a creamy base while still keeping some bean chunks for texture.
- Feel free to add other vegetables like corn, zucchini, or carrots to the soup for added texture and nutrition. Just be sure to adjust cooking times accordingly.
- This soup pairs beautifully with a side of crusty bread or a simple green salad. You can also top the soup with a dollop of plain yogurt or sour cream for added creaminess if desired.
Caribbean Black Bean Soup with Mango Salsa
Dive into the vibrant flavors of the Caribbean with this hearty Black Bean Soup topped with a zesty Mango Salsa. This dish is a delightful blend of savory and sweet, with a hint of heat from the habanero chile. Perfect for a cozy dinner or a lively gathering, this soup is both nutritious and bursting with tropical flair. Get ready to impress your taste buds and your guests!
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 allspice
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)
Sea salt and freshly ground black pepper to taste
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, cubed sweet potato, allspice, dried thyme leaves, and ground cayenne pepper to the pot. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 25 minutes or until the sweet potato is tender.
- Prepare Mango Salsa: While the soup simmers, combine the diced mango, sliced green onions (scallions), chopped cilantro leaves, and finely chopped habanero chile in a small bowl. Season with sea salt and freshly ground black pepper to taste.
- Serve: Serve the soup over a bed of hot cooked brown rice in bowls. Top each serving 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
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 800mg
- Carbohydrates: 60g
- Fiber: 12g
- Sugar: 8g
- Protein: 10g
- Vitamin A: 120IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 20mg
FAQ-Caribbean Black Bean Soup with Mango Salsa
Can I use canned black beans instead of dried?
Yes, canned black beans are a convenient and time-saving option. Just be sure to rinse and drain them well to reduce sodium content.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat thoroughly before serving.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator. The flavors may even improve after a day or two. Just add the mango salsa right before serving to keep it fresh.
What can I use as a substitute for vegetable broth?
You can use chicken broth or water if you prefer. If using water, consider adding additional seasoning to enhance the flavor.
Can I make this recipe spicier?
Absolutely! If you like more heat, you can increase the amount of habanero chile or add a pinch of red pepper flakes. Taste as you go to ensure it reaches your desired level of spiciness.
