Black Bean Soup with Avocado Salsa
"Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black bean soup is also popular in the Caribbean, where rum, sherry or peppered wine is often added toward the end of cooking. We add the sherry somewhat earlier in this version, which combines elements of both traditions...."
INGREDIENTS
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For the soup:
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6 cups drained and rinsed canned black beans (3 19-ounce cans)
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4 cups canned low-sodium vegetable or chicken broth or homemade stock
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2 tablespoons cooking oil
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1 onion, chopped
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1 1/2 teaspoons salt
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1/2 cup dry sherry
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1 teaspoon fresh-ground black pepper
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For the salsa:
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2 avocados, preferably Hass, cut into 1/2-inch dice
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1/4 cup chopped cilantro or flat-leaf parsley
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6 radishes, halved and sliced thin
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2 tablespoons lime juice
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