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Black-Bean Soup With Avocado Salsa

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“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?”

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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