“This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream” - by Doug Matthews
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 246 cal
- 12%
- Fat
- 10.2 g
- 16%
- Carbs
- 31.1 g
- 10%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"This soup is my new favorite black bean recipe. I used 4 cloves of garlic and 3 cans of beans. I pureed the fruit with a little water in the blender instead of cooking to soften,(banana was very ri..." See morepe). I had to make myself add that fruit but it absolutely made the soup. I also didn't puree the entire soup, just used the stick blender and gave it a quick buzz. "
lenoyes
"I thought that this tasted like a sweet bean dip. I don't reccommond blending the soup if you actually want it to be soup. If you want bean dip, blend away. ..." See more"
mommymeggy
"This is an awesome blend of flavors - don't be afraid of the combination. It's very satisfying and even my kids loved it. I didn't find I needed to puree the soup; it was cooked down pretty well on ..." See moreits own and we liked the small chunks of beans that were left. Thanks, will make again."
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