Black-Bean Soup with Avocado Salsa

iVillage Member
Registered: 04-01-2004
Black-Bean Soup with Avocado Salsa
Sun, 03-02-2008 - 9:41am

Black-Bean Soup with Avocado Salsa


  • SERVES: 4



ingredients

  • 6 cups drained and rinsed canned black beans (three 19-ounce cans)
  • 4 cups canned low-sodium chicken broth or homemade stock
  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 cup dry sherry
  • 1 teaspoon fresh-ground black pepper
  • 2 avocados, preferably Hass, cut into 1/2-inch dice
  • 1/4 cup chopped cilantro or flat-leaf parsley
  • 6 radishes, halved and sliced thin
  • 2 tablespoons lime juice


directions

  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, until the onion is soft, about 5 minutes. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
  3. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.
  4. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.

NOTES If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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