Black-Bean Soup with Avocado Salsa

Black-Bean Soup with Avocado Salsa
Photo by © Melanie Acevedo

Ingredients

  • 4 cups canned low-sodium chicken broth or homemade stock
  • 6 cups drained and rinsed canned black beans (three 19-ounce cans)
  • 2 tablespoons lime juice
  • 6 radishes, halved and sliced thin
  • ¼ cup chopped cilantro or flat-leaf parsley
  • 4 cups canned low-sodium chicken broth or homemade stock
  • 2 avocados, preferably Hass, cut into 1/2-inch dice
  • + 15 more ingredients
    • 6 cups drained and rinsed canned black beans (three 19-ounce cans)
    • 1 teaspoon fresh-ground black pepper
    • ½ cup dry sherry
    • 2 tablespoons lime juice
    • 1 ½ teaspoons salt
    • 6 radishes, halved and sliced thin
    • 1 onion, chopped
    • ¼ cup chopped cilantro or flat-leaf parsley
    • 2 tablespoons cooking oil
    • 2 avocados, preferably Hass, cut into 1/2-inch dice
    • 1 teaspoon fresh-ground black pepper
    • ½ cup dry sherry
    • 1 ½ teaspoons salt
    • 1 onion, chopped
    • 2 tablespoons cooking oil

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 ...

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