Get ready to embark on a culinary journey that combines the rich, hearty flavors of black beans with a symphony of peppers and the subtle, sophisticated touch of fennel. This isn't just another soup recipe - it's a flavor explosion that will transform your dinner table into a gourmet experience. Whether you're a vegetarian looking for a protein-packed meal or a food lover seeking something extraordinary, this Black Bean Soup with Fennel and Three Pepper will become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 cups black beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, chopped
- 1 bell pepper, chopped
- 1 jalapeño, chopped
- 1 teaspoon cumin
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Rinse the cooked black beans under cold water and drain them well. Chop the onion, fennel bulb, bell pepper, and jalapeño, and mince the garlic. Set aside.
- In a large pot, heat about 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and fennel. Sauté for about 5 minutes, or until the onion becomes translucent and the fennel softens slightly.
- Add the minced garlic, chopped bell pepper, and jalapeño to the pot. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Sprinkle the cumin over the sautéed vegetables and stir well to combine. Cook for about 1 minute to allow the spices to release their flavors.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and add the cooked black beans. Stir to combine.
- Let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- After simmering, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste. If desired, adjust the seasoning with additional cumin or a splash of lime juice for brightness.
- Once the soup is seasoned to your liking, remove it from the heat. Serve hot, garnished with your choice of toppings such as fresh cilantro, diced avocado, or a dollop of sour cream.
- Enjoy your flavorful Black Bean Soup with Fennel and Three Pepper!
Tips
- Always rinse canned or pre-cooked black beans thoroughly to remove excess sodium and improve digestibility.
- For an extra depth of flavor, consider toasting the cumin in the pan for 30 seconds before adding other ingredients.
- If you want a creamier texture, reserve a small portion of beans before blending to add back for texture.
- The key to a great soup is layering flavors - take your time sautéing the vegetables to develop rich, complex tastes.
- Don't rush the simmering process. Letting the soup simmer slowly allows the flavors to meld and intensify.
- For a smoky twist, consider adding a small amount of smoked paprika or chipotle powder.
- This soup freezes beautifully, so don't hesitate to make a larger batch for future quick meals.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
