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Black-Bean Soup with Avocado Salsa

SOUP INGREDIENTS
• 12 cups drained and rinsed canned black beans (six 19-ounce cans)
• 4 cups vegetable stock
• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 1/2 cup dry sherry
• 1 teaspoon fresh-ground black pepper

SALSA INGREDIENTS
• 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

 

TO MAKE THE SOUP:
1. Combine 6 cups of the beans and 1 cup of stock 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 stock and 6 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.

adapted from Vegetarian Times Issue: May 1, 2007 p.64

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