Black Bean Soup with a Calypso Twist

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

Directions

Heat the olive oil in a large, heavy pot over medium-high heat. Toss in the chopped onion, garlic, and one of the red peppers, then cook everything together until the onion turns translucent, about five minutes. Next, add the black beans along with the mango, banana, cumin, ginger, and a splash of hot pepper sauce. Stir it all up and let the fruit soften for a bit. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for about an hour, until the soup thickens and the flavors meld. When it’s ready, blend the soup in batches until smooth, or use an immersion blender right in the pot. Serve it up with a few spoonfuls of sour cream and a sprinkle of red bell pepper on top for a nice touch.