Soup Night: Havana Banana Black Bean Soup
Havana Banana Black Bean Soup
This version of the classic black bean soup is made simpler with canned beans, and very easy to convert to a vegetarian version; see notes below. Fresh bananas add an unusual but delicious Latin American touch.
2 tablespoons olive oil
1. Heat the oil in a large soup pot over medium heat. Add the onions and saute until softened, about 2 minutes. Add the garlic and sauté 1 minute longer.
2. Drain two of the cans of black beans, and then add them plus the third with its liquid to the pot. Mash the beans slightly with a potato masher; you want a mix of whole beans and bean pulp.
3. Add the broth, ham, tomatoes and their juice, vinegar, cumin, Tabasco, salt and black pepper to taste. Simmer to heat everything through and allow the flavoas to blend, 15-20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings if necessary.
4. Top each serving with several slices of banana; have extra banana slices on the table so folks can add more if they wish.
Make ahead? All the way through step 3; refrigerate.