Black-Bean Soup with Avocado Salsa

Name: Black-Bean Soup with Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, preferably Hass, cut into 1/2-inch dice; 946 milliliters canned low-sodium chicken broth or homemade stock; 2 Tbsps cooking oil; 118 milliliters dry sherry; 59 milliliters chopped cilantro or flat-leaf parsley; 1 teaspoon fresh-ground black pepper; 2 Tbsps lime juice; 1 onion, chopped; 6 radishes, halved and sliced thin; 2 teaspoons salt

Black-Bean Soup with Avocado Salsa might be just the soup you are searching for. One serving contains 275 calories, 4g of protein, and 22g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up flat-leaf parsley, chicken broth, cooking oil, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Chicken Broth

Beans

Equipment you will use

Food Processor

Blender

In a large saucepan, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Sherry

Onion

Salt

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.

Ingredients you will need

Chicken Broth

Pepper

Beans

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.

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Salt And Pepper

Lime Juice

Avocado

Cilantro

Radish

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Bowl

Mix gently. Spoon the soup into bowls and top with the salsa.

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Salsa

Soup

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Bowl

Wine Recommendation: Don't forget about sherries when considering wines for the table. They work particularly well with soups, especially when sherry is an ingredient already. With this black-bean soup, a dry amontillado is a natural.

Ingredients you will need

Sherry

Soup

Wine

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.

Ingredients you will need

Water

Radish

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

avocados, preferably Hass, cut into 1/2-inch dice 946milliliters

canned low-sodium chicken broth or homemade stock 2Tbsps

cooking oil 118milliliters

dry sherry 59milliliters

chopped cilantro or flat-leaf parsley 1teaspoon

fresh-ground black pepper 2Tbsps

lime juice 1

onion, chopped 6

radishes, halved and sliced thin 2teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.