Calypso Black Bean Soup

Name: Calypso Black Bean Soup
Total time: 125
Yield: 8
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 ½ teaspoons ground cumin; ½ 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; ½ cup sour cream, for garnish; ½ cup chopped red bell peppers, for garnish

Recipe by Doug Matthews from allrecipes.com

2 Hr. 5 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 sweet onion, minced
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1 clove garlic, minced
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1 red bell pepper, seeded and diced
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2 (15.5 ounce) cans black beans, rinsed and drained
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1 mango - peeled, seeded and diced
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1 banana, peeled and sliced
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1 ½ teaspoons ground cumin

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½ teaspoon ground ginger
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1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
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1 (15 ounce) can light coconut milk
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2 cups vegetable broth
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salt and pepper to taste
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½ cup sour cream, for garnish
•

½ cup chopped red bell peppers, for garnish

Instructions

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.