Black Bean Soup With Avocado Salsa Recipes

Steps:

• In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
• Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
• Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Steps:

• In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
• Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Steps:

• For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Steps:

• Season avocado halves with salt and squeeze with lime. In a bowl, combine salsa and beans. Divide mixture between avocado halves.

Steps:

• In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
• Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
• Add tomatoes and beans; cook an additional 2 to 3 minutes.
• Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
• Puree 1 cup of this mixture and return back to pot.
• Stir in avocado, and lime juice. Heat through.
• Place in serving bowls and sprinkle with shredded cheese.

Steps:

• Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
• 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.
• 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.
• 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.
• *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.
• ** With this black-bean soup, a dry amontillado is a natural.