Fennel and Black Bean Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 bulb fennel, chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable stock
1 (15.25 ounce) can black beans, undrained
1 (14.5 ounce) can diced tomatoes
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1 (10 ounce) package frozen spinach, thawed

Nutrition Info

224.2 calories
carbohydrate: 35 g
cholesterol: : -
fat: 5.2 g
fiber: 13.5 g
protein: 11.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 934.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add fennel and onion, cook and stir until slightly softened, about 5 minutes. Stir in garlic, cook until fragrant but not browned, about 2 minutes.

  2. Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil, reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves, simmer until heated through, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

I started throwing ingredients together on a cold wintry day - this fabulous thick and warming soup was the result. The fennel adds brightness and provides a nice contrast to the hearty beans and the heat of the crushed pepper.

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