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.

Step: 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.

Step: 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.

Per Serving: 224 calories; protein 11.8g; carbohydrates 35g; fat 5.2g; sodium 934.1mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.