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

1. 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. 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. 3

   -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.

* Per serving · 4 servings · Values may vary.

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