- 3 (19 ounce) cans black beans, drained and rinsed
- 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
- 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, 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.
- 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.
- 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.