​How to Make Smokey Black Bean Soup With Citrus Avocado Salsa! by Chef Gigi

Black bean soup just got a facelift with the addition of a citrus avocado salsa. Don't let the long list of ingredients scare you – it's easy to make!

You'll need:

• 3 cans (19 ounces each) black beans, drained and rinsed
• 1/2 pound bacon, sliced into 1-inch pieces
• 1 large white onion, chopped
• 1 large carrot, peeled and diced
• 1 large stalk celery, diced
• 2 cloves garlic, smashed
• 1 large Serrano chili, diced
• 4 1/2 cups low-sodium chicken stock
• 1 teaspoon white pepper
• 1 teaspoon ground cumin

Citrus Avocado Salsa

• 2 avocados, cut into 1/2-inch dice
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced on bias
• 6 radishes, sliced paper thin
• garlic salt, to taste
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• sour cream, to serve

Here’s how to make it:

1. In a large saucepan, sauté bacon until crisp. Drain on a paper towel and set aside.
2. Add onion, carrot and celery into bacon fat. Cook until onion is translucent, about 5 minutes. Add garlic and Serrano and cook an additional 2 minutes.
3. Increase the heat. Add beans and 4 cups of stock. Cook 10-15 minutes until vegetables are cooked through. Add white pepper and cumin.
4. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, green onions, citrus juices and season with garlic salt, cayenne and ground pepper.
5. Using a hand blender, pulse soup until puréed. Add additional 1/2 cup stock, if needed. Adjust flavors with salt and pepper.

To serve, spoon the soup into bowls and top with a dollop of sour cream and avocado salsa. Serve hot with warm corn or flour tortillas.