Black-Bean Soup With Avocado Salsa

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6 cups drained and rinsed canned black beans (three 19-ounce cans)

4 cups canned low-sodium chicken broth or homemade stock

2 tablespoons cooking oil

1 onion, chopped

1 1/2 teaspoons salt

1/2 cup dry sherry

1 teaspoon fresh-ground black pepper

2 avocados, preferably Hass, cut into 1/2-inch dice

1/4 cup chopped cilantro or flat-leaf parsley

6 radishes, halved and sliced thin

2 tablespoons lime juice

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