Black Bean Soup with Mango Salsa

    3 teaspoons olive oil
    4 bacon slices, diced
    1/2 yellow onion, chopped
    2 garlic cloves, minced
    1 teaspoon ground cumin
    3 cans black beans, drained and rinsed
    4 cups broth
    1 tablespoon red wine vinegar
    1/2 teaspoon salt
    1 cup rice, cooked

    Mango Salsa
    1 mango, diced
    1/2 red bell pepper, chopped
    1/2 yellow onion, sliced thin
    1/2 bunch cilantro, chopped
    1 lime, juiced
    sour cream, optional

    Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin; cook an additional 1 minute.

    Add the beans, broth, vinegar, and salt to the onion mixture. Simmer about 10 minutes

    For the mango salsa, combine the mango, bell pepper, scallions, cilantro, and lime juice in a small bowl. Set aside.

    Puree the cooked beans, adding additional hot water if the soup is too thick.

    Place a mound of cooked rice into each serving bowl. Ladle soup around rice, top with mango relish and sour cream.