Caribbean Black Bean Soup & Mango Relish

Caribbean Black Bean Soup 🧡Feeling so grateful for a joyful meal with my new tropical Bromeliad plant, Lola while eating this vibrant Caribbean Black Bean Soup with Mango Relish— a nourishing, island-inspired soup that reminds me of the upbeat words from the song “Don’t Worry, Be Happy.” 🎶 “In your life expect some trouble, but when you worry you make it double. Don't Worry, Be Happy!" Black beans are packed with magnesium, fiber, potassium, and plant-based protein— all great for energy and tissue repair. And my new bromeliad? It’s not just beautiful — it helps purify the air and add natural humidity to my home. If you’re looking for a low-maintenance plant that brings both freshness and beauty to your space, I highly recommend getting a bromeliad. 

Caribbean Black Bean Soup with Mango Relish & Lola My Bromeliad Plant 

Ingredients: 

1 onion, diced
1 red pepper, diced
4 cloves garlic, minced
3 cups vegetable broth
3 cups black beans
1 large, sweet potato, peeled & diced
1⁄2 tsp dried thyme & 1 tsp pumpkin pie spice
1⁄4 teaspoon cayenne pepper
1 fresh mango, peeled & chopped
Sliced scallions
Fresh cilantro, chopped

 

Directions: 

1.     In a large pot, cook the onion, bell pepper, and garlic over medium heat for 3–4 minutes, stirring occasionally. Add water 1–2 tablespoons at a time as needed to prevent sticking.

 

2.     Stir in the next six ingredients. Bring to a boil, then reduce the heat. Cover and simmer for about 25 minutes, or until the sweet potato is tender.

3.     Prepare the mango relish: In a small bowl, combine the mango, scallions, and cilantro, and mix well until evenly combined.

4.     Season the soup with black pepper to taste. Serve hot, topped with the fresh mango relish.