Calypso Black Bean Soup

SUBMITTED BY: Doug Matthews PHOTO BY: mommymeggy

"This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream"

PREP TIME	35 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (6)

DIRECTIONS

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.
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.

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REVIEWS

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Reviewed on Oct. 19, 2007 by PAMELA D.

This soup is my new favorite black bean recipe. I used 4 cloves of garlic and 3 cans of beans. I pureed the fruit with a little water in the blender instead of cooking to soften,(banana was very ripe). I had to make myself add that fruit but it absolutely made the soup. I also didn't puree the entire soup, just used the stick blender and gave it a quick buzz.

1 user found this review helpful

Reviewed on Oct. 12, 2007 by mommymeggy

This is an awesome blend of flavors - don't be afraid of the combination. It's very satisfying and even my kids loved it. I didn't find I needed to puree the soup; it was cooked down pretty well on its own and we liked the small chunks of beans that were left. Thanks, will make again.

1 user found this review helpful

Reviewed on Feb. 26, 2008 by APCOOKING

Good! Surprising! I added a little lime juice, and hand blended the whole thing right in the pot. I used frozen mango, and topped it all with sour cream and cilantro. Lots of compliments at a dinner party. Neat idea!

0 users found this review helpful

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