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
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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.
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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.
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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
