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Caribbean Banana Soup Recipe
|Brown rice||1⁄2 Cup (8 tbs)|
|Ripe bananas||6 , coarsely mashed (Approximately 1 1/2 Cups)|
|Beef stock||4 Cup (64 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly grated coconut/Dried unsweetened coconut||1⁄4 Cup (4 tbs)|
|Peanuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2064 Calories from Fat 521
% Daily Value*
Total Fat 60 g93.1%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2312.4 mg96.4%
Total Carbohydrates 340 g113.3%
Dietary Fiber 27.6 g110.2%
Sugars 96.9 g
Protein 45 g89.4%
Vitamin A 11.7% Vitamin C 155.9%
Calcium 20.1% Iron 47.6%
*Based on a 2000 Calorie diet
Combine bananas and beef stock in saucepan and simmer for 10 minutes, stirring occasionally.
Saute onion, green pepper and garlic in oil for a few minutes.
Add coconut and saute until it is golden brown, stirring constantly.
Add sauteed mixture to banana soup, then the ground peanuts and cooked rice.
Season with salt and cayenne pepper to taste.
Simmer, covered, for approximately 15 minutes.