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Black Bean Soup with Mango Salsa

Contributed by: Michael Abramson of M Vegetarian Recipes

This is one of the original soups developed for The Soup Bar - a concept we (theadlibgroup) created for one of our clients. It can be made with canned black beans - but if you have the time - start with dried black beans soaked overnight and simmered until tender.


  • Black Bean Soup

    • 1 Tbsp olive oil
    • 1 Cup red onion - chopped
    • 3 cloves garlic - chopped
    • 1/2 Cup carrot - chopped
    • 1/2 Cup celery - chopped
    • 1/4 Cup fennel - chopped
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander
    • 1/2 Cup fresh orange juice
    • 3 Cups vegetable stock
    • 1 can (19 oz) black beans - rinsed well
    • 1/8 tsp red pepper flakes
    • 1/4 tsp pepper
    • 1/4 tsp salt

  • Mango Salsa

    • 1 mango - peel and 1/8" dice
    • 2 tsp brown sugar - packed
    • 2 Tbsp chopped basil or mint
    • 3/4 tsp minced jalapeno
    • 2 Tbsp lime juice
    • Pinch salt


Heat oil in dutch oven over medim heat. Add onion, carrot, celery, fennel and garlic. Sauté until crisp tender, about 7 minutes. Stir in cumin and coriander.

Add remaining ingredients, except salt,, increase heat and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15-20 minutes.

Transfer to blender and puree in batches. Return to clean pot and add salt to taste.

Mango Salsa

Combine all and let rest for at least 30 minutes to meld flavors.

Serve Black Bean Soup in a shallow bowl and mound 1 Tbsp of salsa in the center.


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