For a richer flavor, consider using smoked paprika instead of regular paprika. A squeeze of fresh lime juice just before serving brightens the flavors even more. This soup freezes beautifully, making it perfect for meal prepping.
Fennel and Black Bean Soup
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PREP TIME10 mins
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COOK TIME48 mins
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TOTAL TIME58 mins
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SERVING4 People
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VIEWS12
Embrace the warmth of winter with this hearty and vibrant soup! Fennel lends a refreshing, anise-like note that perfectly complements the earthiness of black beans, while a touch of red pepper flakes adds a delightful kick.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber14 g
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Protein12 g
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Saturated Fat1 g
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Sodium934 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped fennel and onion; cook, stirring occasionally, until softened, about 5 minutes.
02
StepStir in minced garlic; cook until fragrant, being careful not to brown, about 2 minutes.
03
StepPour in vegetable stock, black beans (undrained), diced tomatoes, red pepper flakes, ground black pepper, ground cumin, dried thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes.
04
StepAdd thawed spinach, stirring to separate the leaves. Simmer until spinach is heated through, about 1 to 2 minutes.
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Prudence Stark
Jun 29, 2025My family loved this! I'll definitely be making it again.
Destiney Langoshhills
Jun 12, 2025I added a can of corn for extra sweetness and texture. It was delicious!
Freeman Kovacek
May 25, 2025This soup is so flavorful and easy to make! The fennel is a game changer.