Fennel Sausage Soup

  Fennel is another one of those polarizing flavors.  You love it or you hate it.  (Blue cheese, fennel, dijon?!  I really do like the contentious flavors it seems…)  If you happen to be pro-fennel, you’ll love today’s recipe.  If not…well…I promise the next recipe won’t have any fennel in it, okay?

  Here’s what we’re making:
  No link on this one, this is a recipe the Mr. came up with!
  Here’s what you need:
3-4 cloves garlic
1/4 tsp black pepper
1/8 tsp red pepper
1/2 tsp cajun seasoning
1/2 tsp basil
dash of white pepper
1 c. beef bouillon
1 tsp fennel seeds
1/4 tsp salt
1 can black beans (drained)
1/8 tsp tumeric
1/3-1/2 lb smoked sausage
water to desired consistency
  First, you want to toast your fennel seeds.  You can either do this dry, in the bottom of you pan, or with a small amount of olive oil. 
  Next, saute your sliced sausage and garlic in a small amount of oil.  You want the sausage to start browning and releasing some of its fats.  *Note: When shopping for your sausage, smoked really is the way to go for this soup.  We’ve tried it with Polish and while it’s still okay, it lacks the oomph*
  When the sausage is browned, add your spices, beans and broth.  Mix well.
  Add water to the consistency you like.  I used about 4 cups of water.  Bring to a boil and allow to simmer for about 10 minutes.  Serve and enjoy!  
  We also like it over rice!
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