How To Make Black-Bean Soup with Avocado Salsa
Smooth and filling beans are pureed, simmered to creamy perfection, and topped with a tangy avocado-radish salsa, to yield a warm bowl of bean soup!
Serves:
Ingredients
- 6cupsblack beans,(three 19 oz cans), drained and rinsed, canned
- 4cupschicken broth,canned, low sodium
- 2tbspcooking oil
- 1onion
- 1½tspsalt
- ½cupdry sherry
- 1tspfresh ground black pepper
- 2avocados
- ¼cupcilantro,or flat leaf parsley, chopped
- 6radishes
- 2tbsplime juice
Instructions
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Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
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In a large saucepan, heat the oil over moderate heat. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, for about 5 minutes, until the onion is soft.
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Increase the heat, add the sherry, and boil for about 3 minutes, until reduced to approximately ¼ cup.
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Add the bean puree, ½ teaspoon of the pepper and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer for about 5 minutes, until hot.
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In a small bowl, combine the avocados, cilantro, radishes, lime juice and the remaining ½ teaspoon each of salt and pepper. Mix gently.
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Spoon the soup into bowls and top with the salsa, then serve and enjoy!
Nutrition
- Calories: 1340.31kcal
- Fat: 28.83g
- Saturated Fat: 4.52g
- Trans Fat: 0.03g
- Monounsaturated Fat: 16.05g
- Polyunsaturated Fat: 6.10g
- Carbohydrates: 204.69g
- Fiber: 52.90g
- Sugar: 12.57g
- Protein: 71.53g
- Cholesterol: 7.20mg
- Sodium: 1247.03mg
- Calcium: 395.41mg
- Potassium: 5178.40mg
- Iron: 15.93mg
- Vitamin A: 13.15µg
- Vitamin C: 18.09mg
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