Name: Calypso Black Bean Soup
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Sweet onion, minced - 1; Garlic, minced - 1 clove; Red bell pepper, seeded and diced - 1; Black beans, rinsed and drained - 2 (15.5 ounce) cans; Mango - peeled, seeded and diced - 1; Banana, peeled and sliced - 1; Ground cumin - 1 ½ teaspoons; Ground ginger - ½ teaspoon; Hot pepper sauce (e.g. Tabasco™), or to taste - 1 tablespoon; Light coconut milk - 1 (15 ounce) can; Vegetable broth - 2 cups; Salt and pepper to taste - 2 cups; Sour cream, for garnish - ½ cup; Chopped red bell peppers, for garnish - ½ cup

Ingredients for - Calypso Black Bean Soup

1. Olive oil 1 tablespoon

2. Sweet onion, minced 1

3. Garlic, minced 1 clove

4. Red bell pepper, seeded and diced 1

5. Black beans, rinsed and drained 2 (15.5 ounce) cans

6. Mango - peeled, seeded and diced 1

7. Banana, peeled and sliced 1

8. Ground cumin 1 ½ teaspoons

9. Ground ginger ½ teaspoon

10. Hot pepper sauce (e.g. Tabasco™), or to taste 1 tablespoon

11. Light coconut milk 1 (15 ounce) can

12. Vegetable broth 2 cups

13. Salt and pepper to taste 2 cups

14. Sour cream, for garnish ½ cup

15. Chopped red bell peppers, for garnish ½ cup

How to cook deliciously - Calypso Black Bean Soup

1 . Stage

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.

2 . Stage

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.