Reviewed: Apr. 8, 2012

Fantastic! I used the Thai Sri racha sauce and it was spicier than I anticipated, but it was perfect! The cumin adds an almost curry flavor. I will be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Audra

Reviewed: Jul. 14, 2011

Definitely interesting and pretty good overall, would I make it again though? Probably not.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SPAINBOY

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 27, 2011

Wow! The sweetness of the mango really comes through and balances the spicy just perfectly. I didn't have hot sauce, so I subbed 1/2 tsp of cayenne powder, which added some nice heat. I also used 3 cloves garlic and 3 cups cooked black beans, instead of 2 cans of beans. I think I'd bump up the amount of ground ginger next time, too, since that flavor was a little buried. I blended in the pot with a stick blender and left it just a little chunky. The consistency was great -- thick enough that it wasn't soupy, but not so thick as to constitute a bean dip (as one reviewer experienced). All in all, a fabulous and creative flavor combination that I'd definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cinnaminn

Cooking Level: Intermediate

Home Town: Brunswick, New York, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Mar. 8, 2011

What a great recipe! i didnt change a thing! my whole picky family went back for seconds!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

patsy

Cooking Level: Expert

Living In: Mooresville, Indiana, USA

Reviewed: Jan. 26, 2011

Amazingly Wonderful!! Made just as stated except added a whole jalepeno with the onions...just wonderful Spicy with a hint of sweet! Do not be afraid of the odd sounding mix of ingredients you will not be sorry. Thank You So Much Doug for sharing this!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AmandaGrace26

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 24, 2011

Perfect! We made some modifications to make this one quick and easy for us by using our slowcooker: dumped 2 cans of beans with liquid. measured out one mango worth of frozen pineapple, mango, and peaches, slow cooked on high for 1 1/2 hrs. After 1 1/2 hrs. added in bannana. Then, cooked for another 1 hr. Also, used 1 tsp. ginger, 1 TBS. coconut oil instead of olive oil. We didn't have any coconut milk on hand. Added an extra 1/2 cup of water. Placed little food processor next to slowcooker and strained out the fruit and some of the veggies and chopped them in it. We used a vegetable broth that contained oregano, but it didn't hurt the flavor at all. Garnish with one TBS. cilantro and diced yellow pepper. Thanks.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

stick a fork in me, I'm done

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Jan. 2, 2011

Excellent soup. Partially hand blended and served with cilantro as suggested by a previous review. Thought of the Carrebean, Rum drinks, and dreadlocks. Thanks

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

williesurf

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Reviewed: Mar. 8, 2010

Husband thought this was better than average, I thought it was GREAT. I used 3 cans of black beans and 4 cloves of garlic, and only 3/4 banana. I also used chicken broth instead of veggie broth because I was out. Turned out perfect. Next time I might throw some cilantro on there.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Michelle

Reviewed: Feb. 10, 2009

I thought that this tasted like a sweet bean dip. I don't reccommond blending the soup if you actually want it to be soup. If you want bean dip, blend away.

Was this review helpful? [ YES ]
14 users found this review helpful