This is an easy veggie soup that can be made ahead and used for lunches all week long. The mango salsa makes it bright and sweet!
2 tablespoons olive oil
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 package dried black beans, soaked overnight, rinsed, drained or 2 12 oz. cans
2 12 oz. can diced tomatoes
2 5 oz. can diced green chiles
2 teaspoons ground cumin
1 teaspoon ground coriander
6 cups vegetable broth
Salt and black pepper
½ cup diced onion
½ of medium jalapeno, diced
½ medium red pepper, diced
1 mango peeled and diced
½ cup chopped cilantro
Juice of one large lime
Heat oil in stock pot on medium heat. Add onion and sauté for 2 to 3 minutes, then add garlic and sauté for another 2 minutes, stirring frequently. Add tomatoes, chiles and beans. Add cumin, coriander and broth. Cook for 2 to 6 hours (depending on if beans are dried or cooked). Season to taste.
For salsa, add ingredients and let sit in refrigerator for one hour to steep flavors.
To serve, add stew to bowls and top with mango salsa and cilantro.
Time: 20 minutes prep, 2 hour minimum to cook. Serves 4