Directions

1- Puree half of the black beans with 3 tablespoons of broth, to help blend, in food processor and set aside. This will be used to thicken the soup.

2. Finely chop onion and set aside. Chop fennel bulb in 1/2 inch slices and set aside.

3. Warm ghee in saucepan on medium low temperature. Once melted add in dried ginger, fennel seed and salt, stirring for 1 minute. Add onion and chopped fennel sautéing until onion is translucent. Fennel should still have a slight crunch to it.

4. Add broth, reminder of whole black beans and black bean puree-simmer for 3-5 minutes to let flavors meld. Add cilantro in last 30 seconds

Serving Instructions: Garnish with cilantro leaf

Black Bean & Fennel -Winter Jing Feeds 4

• 1 1/4 cups black beans (1 can)

• 1/2 cup fennel bulb

• 1/4 cup onion

• 2 cups chicken broth

• 1 Tablespoon Ghee

• 1 teaspoon dried ginger

• 1 teaspoon fennel seed

• 1/4 teaspoon salt

• 2 Tablespoons chopped cilantro

• Garnish with Cilantro leaves