Calypso Black Bean Soup
Recipe information
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Cooking:
35 min.
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Servings per container:
8
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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.