As I mentioned recently, I have found myself to be in somewhat of a "bean phase". Black Bean soup is the perfect Fall dish because it is so warm and filling, and the touch of avocado in this dish really brightens up the soup to make it a great one.

The other stand-out point to this recipe is the addition of the Sherry. Shea and I realized that we both love to cook with Sherry on a trip to New Orleans when we realized that Sherry was the ingredient that gave turtle soup the delicious flavor that we always crave. The Sherry in this soup has the same effect, so enjoy!

Black-Bean Soup with Avocado Salsa

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/black-bean-soup-with-avocado-salsa

1. 6 cups drained and rinsed canned black beans (three 19-ounce cans)
2. 4 cups canned low-sodium chicken broth or homemade stock
3. 2 tablespoons cooking oil
4. 1 onion, chopped
5. 1 1/2 teaspoons salt
6. 1/2 cup dry sherry
7. 1 teaspoon fresh-ground black pepper
8. 2 avocados, preferably Hass, cut into 1/2-inch dice
9. 1/4 cup chopped cilantro or flat-leaf parsley
10. 6 radishes, halved and sliced thin
11. 2 tablespoons lime juice

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. 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 chicken broth and 3 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.