FENNEL AND BLACK BEAN SOUP

Fennel and Black Bean Soup image

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.

Provided by jennifer

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 58m

Yield 4

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 35 g, Fat 5.2 g, Fiber 13.5 g, Protein 11.8 g, SaturatedFat 0.7 g, Sodium 934.1 mg, Sugar 4.9 g