Fennel and Black Bean Soup

Ingredients and Weight:

• 2 medium yellow onions (1 pound)
• 2 medium carrots (1 pound)
• 2 medium celery stalks (1 pound)
• 2 medium fennel bulbs (1 pound), trimmed and diced
• 3 cloves garlic (0.5 ounces), minced
• 2 (14.5-ounce) cans of low-sodium chicken broth
• 2 (15-ounce) cans of black beans, rinsed and drained
• 1 cup dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
2. Add the onions, carrots, and celery and cook until softened, about 5 minutes.
3. Add the fennel and garlic and cook for 1 minute more.
4. Pour in the chicken broth, black beans, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Remove from heat and let cool slightly. Puree the soup using an immersion blender or regular blender until smooth.
6. Return the soup to the pot and heat through before serving.
7. Garnish with cilantro.

Nutritional Information:

Per serving (1 cup):

• Calories: 200
• Fat: 4g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 550mg
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 10g

Dish Characteristics:

• Thick, creamy texture
• Savory and slightly spicy flavor
• Perfect for a cold winter day
• Can be made ahead and reheated

User Comments:

• "The perfect comfort food on a chilly evening."
• "The fennel adds a unique and delicious flavor."
• "I love that it's so easy to make, yet so flavorful."
• "The soup is hearty and filling, but not too heavy."
• "A must-try for black bean soup lovers!"

Special Precautions and Tips:

• If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to let the soup cool slightly before blending to avoid splattering.
• You can substitute vegetable broth for chicken broth if desired.
• Add a dollop of sour cream or Greek yogurt on top of the soup for extra richness.