YIELD: 4 TO 5 SERVINGS
1 Tbsp. oil for sautéing
1 medium yellow onion, chopped
2 cloves garlic, minced
½ pound Mexican-spiced vegetarian sausage, cut into half-circles
2 medium garnet or jewel yams, peeled and diced
1 large red bell pepper, diced
2 cans (15 oz. each) diced tomatoes
1 small jalapeno pepper, diced
1 ½ cups water
2 cans (15 oz. each) black beans, rinsed and drained
1 mango, peeled, seeded and cubed
¼ cup chopped fresh cilantro, plus extra for garnish
¼ tsp. salt
Heat the oil in a large soup pot over medium heat, add the onion and garlic, and cook for about 7 minutes until the onion starts to turn translucent.
Add the sausage, yams, bell pepper, diced tomatoes, chile pepper and water. Bring to a boil, reduce the heat to low, cover and simmer 15 minutes or until the yams are tender.
Add the black beans and cook, uncovered, until heated through. Stir in the mango and cilantro and season with salt. Serve hot, garnished with additional cilantro.
Photo and recipe: Color Me Vegan by Colleen Patrick-Goudreau, Fair Winds Press, 2010