Delicious and simple refrigerator pickles in the Chinese-inspired Korean style! It complements Korean BBQ foods quite nicely.
| Prep Time: | 10 mins |
| Cook Time: | 48 mins |
| Total Time: | 58 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 bulb fennel, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 (15.25 ounce) can black beans, undrained
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 (10 ounce) package frozen spinach, thawed
Instructions
- 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.
Reviews
definitely would half the red and black pepper if I made it again.
I made this exactly as described, and I’m adding it to my regular soup rotation. This is a keeper.
I did not have fennel so I just used celery and added a bit of dried fennel for the flavor, this soup was delicious and I will make again! Next time I’ll try and use actual fennel.