Black Bean Soup With Fennel Sausage Recipes

FENNEL AND BLACK BEAN SOUP

Steps:

• 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.

BLACK BEAN SOUP WITH FENNEL SAUSAGE

Steps:

• 1. Heat a 5.5-quart dutch oven on medium-high heat and when it's hot, add the olive oil. Add sausage, breaking up with a spoon until cooked through (about 6-8 minutes). Once cooked, remove with a slotted spoon to drain on a paper towel-lined bowl. 2. Drain the remaining oil so that there is 2 tablespoons remaining. Add the onion and carrots and sweat until the onions are nearly translucent and the carrots have softened. 3. Add the garlic and cook for 1 minute. 4. Add the vermouth and cook, scraping the bottom of the pan, until it's reduced by half. 5. Add the beans and stock, bring to a boil, and simmer 10 minutes to marry the flavors and warm the beans. 6. Puree the soup with an immersion blender or transfer to a blender and puree the soup in batches. 7. Add the reserved sausage back to the soup, and because garnishing is half the fun, top with any combination of creme fraiche, diced pepper and parsley. NOTES: If fennel sausage isn't available, any type of bulk pork sausage could work. Sage would be lovely. And if bulk pork sausage isn't available either (which often happens), just buy regular pork sausages and remove from their casing at home. Vermouth makes it not the ideal choice for a family dinner with kids, so if you're going that route, feel free to deglaze the soup with a quarter cup of water instead. If you're going for a smoother texture, don't add the sausage back to the soup as there will be plenty of smoky, meaty flavor from the initial sautee. Rather, you can use the sausage as garnish, or keep it for another use (pizza and pasta come to mind).

WHITE BEAN FENNEL SOUP

Steps:

• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

ITALIAN SAUSAGE AND FENNEL SOUP

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

Steps:

• In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
• Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

BEAN, FENNEL AND SAUSAGE SOUP

Steps:

• Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
• If using loose sausage meat, saute until done and drain well.
• Saute onions and fennel in oil in a skillet until soft.
• Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
• Cook on high for 2 hours, or low for 4 to 5 hours.
• Can also be made in a regular soup pot on the stove if desired.
• Remove bay leaf.
• Add spinach and cook until wilted, or if using frozen until heated through.