Black-Bean Soup with Avocado Salsa Recipe

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Medina Dupont Modified: March 24, 2022
Black-Bean Soup with Avocado Salsa Recipe

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!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 6cupsblack beans,(three 19 oz cans), drained and rinsed, canned
  • 4cupschicken broth,canned, low sodium
  • 2tbspcooking oil
  • 1onion
  • tspsalt
  • ½cupdry sherry
  • 1tspfresh ground black pepper
  • 2avocados
  • ¼cupcilantro,or flat leaf parsley, chopped
  • 6radishes
  • 2tbsplime juice

Instructions

  1. Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.

  2. 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.

  3. Increase the heat, add the sherry, and boil for about 3 minutes, until reduced to approximately ¼ cup.

  4. 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.

  5. In a small bowl, combine the avocados, cilantro, radishes, lime juice and the remaining ½ teaspoon each of salt and pepper. Mix gently.

  6. 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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