Today’S Lean: Island Black Bean Soup With Quick Mango Salsa

• 2 teaspoons olive oil
• 1 medium red onion, finely chopped
• 3 garlic cloves, minced
• 3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with chiles, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 cups vegetable broth
• Salt and black pepper
• 1 fresh ripe mango, peeled, pitted and chopped
• 3 tablespoons minced fresh cilantro
• 1 tablespoon fresh lime juice

1. -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes.
2. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside.
3. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

olive oil, red onion, garlic, black beans, tomatoes, ground cumin, ground coriander, vegetable broth, salt, fresh ripe mango, fresh cilantro, lime juice

Taken from www.epicurious.com/recipes/member/views/-today-s-lean-island-black-bean-soup-with-quick-mango-salsa-51285321 (may not work)