Calypso Black Bean Soup

Black bean soup sizzles in this spicy, Caribbean-inspired version combining mangoes and bananas with onions, garlic, coconut milk, hot pepper sauce, cumin, and ginger.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 5 mins
• Calories: 246 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 banana, peeled and sliced
• 2 cups vegetable broth
• 1 sweet onion, minced
• 1 mango - peeled, seeded and diced
• 1 (15 ounce) can light coconut milk
• 1 red bell pepper, seeded and diced
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
• 0.5 teaspoon ground ginger
• 1.5 teaspoons ground cumin
• 0.5 cup sour cream, for garnish
• 0.5 cup chopped red bell peppers, for garnish

Recipe Instructions

Step 1

Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.

Step 2

Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.