Rumi's Black Bean and Mango Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 medium garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced (1 to 1 1/4 lbs.)
• 1 large red bell pepper, diced
• 14 1/2 ounces can diced tomatoes
• 1 small hot green chili pepper (or more)

• 2 (16 ounce) cans black beans, drained and rinsed
• 1 ripe mango, pitted, peeled and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt

Directions

1. 1

   In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.

2. 2

   Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

3. 3

   Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.