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    You are in: Home / Low-cholesterol / Rumi's Black Bean and Mango Soup Recipe
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    Rumi's Black Bean and Mango Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dicentra's Note:

    My friend Richard passed this along to me. I haven't tried it yet, but it looks yummy It originally comes from Vegetarian Times. A Brazilian recipe. Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

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    Nutritional Facts for Rumi's Black Bean and Mango Soup

    Serving Size: 1 (350 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.6
     
    Calories from Fat 28
    10%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 274.1 mg
    11%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 13.5 g
    54%
    Sugars 12.5 g
    50%
    Protein 11.9 g
    23%

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