Black-Bean Soup With Avocado Salsa

READY IN: 35mins
Recipe by Manami

We have black beans at least once a week, here at the home but this sounds fantastic! It looks awesome! How can it be bad?

Top Review by nurse1982

I loved this soup! I did make a few changes. I cut the chicken broth in half as it really looked like the right consistency after the first two cups were added. I like a thicker bean soup however. I don't think it would detract from the flavors if all 4 cups were used. I also added 1 seeded tomato chopped finely and a jalapeno pepper (with only a very small amount of red pepper flakes). For the avocado salsa I had run out of lime juice, so I used Verjus (a juice made of unripe white wine grapes), and parsley over cilantro. I will absolutely make this again and again, and it makes a pretty enough presentation for guests as well! Thanks so much!

Ingredients Nutrition


  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.
  3. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
  4. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
  5. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans.
  6. Simmer until hot, about 5 minutes.
  7. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.
  8. Mix gently.
  9. Spoon the soup into bowls and top with the salsa.
  10. *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.
  11. ** With this black-bean soup, a dry amontillado is a natural.

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