Fennel and Black Eyed Bean Soup
Fennel and Black Eyed Bean Soup Serves 4-6
  • 1 bulb fennel
  • 2 cloves garlic
  • 1 small swede, diced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 400g tin black eyed beans
  • 800ml vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil for frying
  • Salt and black pepper to taste
  1. Peel off the outer layer of fennel and discard. Slice the rest roughly and add to a large pan with the garlic and olive oil. Saute over a low heat for 1o minutes.
  2. Add the diced root vegetables, stirring well to coat them in oil. Place a lid on the pan and saute for another 10 minutes, stirring occasionally.
  3. Add the vegetable stock, black eyed beans and dried herbs. If you'd like a cross between broth and thick soup, break some of the beans at this stage to thicken the liquid slightly.
  4. Stir well again, bring to the boil then reduce the heat and simmer until the root vegetables are done (10-15 minutes).
  5. Add salt and pepper to taste.
Recipe by Veggie Runners at https://www.veggierunners.com/2014/02/21/fennel-and-black-eyed-bean-soup/