Instructions: 6 SERVINGS LACTO/VEGAN

The unusual combination of ingredients in this soup-ripe mango with a spicy broth containing sun-dried tomatoes, green chilies, black beans and garlic-lends it a wonderful exotic taste.

In large pot, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add stock, beans, corn, garlic, chili powder and oregano. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes.

Meanwhile, put sun-dried tomatoes into small bowl and pour boiling water over them. Let stand 15 minutes. Drain and cut tomatoes into strips. Add tomato strips and green chilies to pot. Simmer 10 to 15 minutes.

Preheat broiler. Slice unpeeled man-goes lengthwise around core. Run knife between peel and mango flesh to remove peel. Place slices on broiler pan sprayed with nonstick spray. Sprinkle with sugar and freshly ground pepper and broil for 3 minutes to 5 minutes. Remove from broiler, slice mango into julienne strips and add to soup. Add salt and pepper to taste.

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