Fennel And Black Bean Soup

* percent daily values are based on a 2,000 calorie diet.

Recipe Summary Fennel And Black Bean Soup

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.

Ingredients | Instant Pot Soup Recipes Vegetarian

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

Directions

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.

Info | Instant Pot Soup Recipes Vegetarian

prep: 10 mins cook: 48 mins total: 58 mins Servings: 4 Yield: 4 servings

TAG : Fennel And Black Bean Soup

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