Name: Black-Bean Soup with Avocado Salsa Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 cups black beans; 4 cups chicken broth; 2 tbsp cooking oil; 1 onion; 1½ tsp salt; ½ cup dry sherry; 1 tsp fresh ground black pepper; 2 avocados; ¼ cup cilantro; 6 radishes; 2 tbsp lime juice

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
1½tspsalt
½cupdry sherry
1tspfresh ground black pepper
2avocados
¼cupcilantro,or flat leaf parsley, chopped
6radishes
2tbsplime juice

Instructions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
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.
Increase the heat, add the sherry, and boil for about 3 minutes, until reduced to approximately ¼ cup.
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.
In a small bowl, combine the avocados, cilantro, radishes, lime juice and the remaining ½ teaspoon each of salt and pepper. Mix gently.
Spoon the soup into bowls and top with the salsa, then serve and enjoy!