Victoria's Kitchen

Spicy Fennel & Green Bean Soup

This recipe came about because I wound up with a great deal of extra ingredients left around when my recipe plan for the week was thwarted after we accidentally at all of the Beer-Can BBQ Chicken, which I had planned for leftovers.

In any case, I was able to make a broth, and that led us here.

This soup is spicy from the ginger and the cardamom, but light as it’s tomato based. 

Perfect for when autumn starts. 

Spicy Fennel and Green Bean Soup
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 onion, thinly chopped
  2. 4 garlic cloves, crushed
  3. 1 fennel head, thinly chopped
  4. Oil
  5. Broth
  6. A large handful of green beans
  7. 1 can of chopped tomatoes
  8. 1 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1/2 teaspoon ginger
  11. 1/4 teaspoon cardamom
  12. 1/4 cup chopped tarragon
  13. 2 tablespoons chopped parsley
  1. Put the onion and garlic in a pot with a small amount of oil over medium heat, and cook for a few minutes until the onion begins to brown. Add the fennel and green beans, and cook a bit more.
  2. Add the tomatoes to the pot, along with the salt, pepper, ginger and cardamom. Top with enough broth to just cover the vegetables, and bring to a low simmer. Cook until the green beans are soft.
  3. Once cooked, stir in the fresh chopped herbs.
Adapted from Café Liz
Adapted from Café Liz
Victoria's Kitchen

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