Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 4 oz smoked turkey breast, finely diced
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt to taste
  • black pepper to taste
  • 1 can (13½ oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 cup fresh mango, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lime juice

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until the onions are translucent.
  2. Stir in the minced garlic, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
  3. Stir in the rinsed black beans and diced smoked turkey. Pour in 4 cups vegetable broth and add the bay leaf and 1/2 tsp dried thyme.
  4. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the turkey is tender and reaches an internal temperature of 165°F (74°C).
  5. Remove and discard the bay leaf. Use an immersion blender directly in the pot to pulse the soup 3-4 times, or transfer 2 cups of the soup to a blender, puree until smooth, and stir back into the pot to create a creamy base.
  6. Stir in the full-fat coconut milk and 1 tbsp fresh lime juice. Simmer uncovered for 5-10 minutes until the soup is thick and glossy. Season with salt and black pepper to taste.
  7. In a small bowl, toss together the diced mango, minced red onion, chopped cilantro, and 1 tsp lime juice to create the relish.
  8. Ladle the soup into bowls and top each serving with a generous spoonful of the mango relish.