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Fennel and Black Bean Soup
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Prep Time:
10 minutes
Cook Time:
48 minutes
Total Time:
58 minutes
Elevate black bean soup with vibrant fennel, cumin, thyme, and garlic for a delicious twist.
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 dried thyme
  • 2 bay leaves
  • 1 (10 ounce) package frozen spinach, thawed
Instructions:
  • In a large pot over medium heat, warm oil. Add fennel and onion; sauté until slightly softened for about 5 minutes. Add garlic and cook until fragrant, about 2 minutes, making sure not to brown it.
  • Add vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves to the pot. Bring to a gentle boil, then reduce heat and simmer for 35 to 45 minutes until fennel is tender. Stir occasionally. Add spinach and simmer for an additional 1 to 2 minutes until heated through, stirring to separate leaves. Enjoy!

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