Calypso Black Bean Soup

Published on March 9, 2020

• 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

1. 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. 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.

I Made It

Nutrition Facts (per serving)

246Calories10g Fat31g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories246% Daily Value *Total Fat10g13%Saturated Fat5g26%Cholesterol6mg2%Sodium564mg25%Total Carbohydrate31g11%Dietary Fiber9g34%Total Sugars7gProtein9gVitamin C42mg211%Calcium73mg6%Iron3mg15%Potassium532mg11%

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