Recipe by Doug Matthews
"This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet onion, minced
red bell pepper, seeded and diced
2 (15.5 ounce) cans
black beans, rinsed and drained
mango - peeled, seeded and diced
banana, peeled and sliced
1 1/2 teaspoons
hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can
light coconut milk
salt and pepper to taste
sour cream, for garnish
chopped red bell peppers, for garnish
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.
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.
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.
I made this recipe exactly as written, except I forgot the hot sauce. Even so, I was expecting a much stronger sweet/fruity taste. Also, mine was much lighter in color than the one in the picture. I think next time I'll add another can of black beans to thicken it, and maybe try a different brand of coconut milk. The soup was still really good; it just wasn't exactly what I was expecting. I kinda felt like chopping the banana and mango was a waste of time because I could barely taste it. I also think I would consider only blending part of it.
Excellent soup. Partially hand blended and served with cilantro as suggested by a previous review. Thought of the Carrebean, Rum drinks, and dreadlocks. Thanks
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.
My husband loved this, no one else (two kids and a brother-in-law) commented or got seconds. I served it over rice to make a meal. A little too sweet for my taste, but I'll probably make it again for my husband.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Calypso Black Bean Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This satisfying soup comes together in just minutes.
See simple tricks for making super-easy black bean soup.
See how to make a zesty black bean soup that’s thick and hearty.