Mango Black Bean Soup

• 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

1. Cook black beans according to package directions.
2. In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
3. Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
4. 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.
5. Serve topped with shredded cheese.

black beans, olive oil, balsamic vinegar, red bell pepper, yellow bell pepper, green bell pepper, onion, carrot, garlic, chicken broth, mango, tomatoes, niblet corn, portabello mushroom, jalapeno chiles, fresh cilantro, salt, cheddar cheese

Taken from www.food.com/recipe/mango-black-bean-soup-452785 (may not work)