This is a delicious recipe for Azorean Sopa de Funcho, or Portuguese Fennel Soup from the islands of the Azores. Being that we are from the Azores here at the site we have a large affinity for any and all Azorean dishes over others. Our Azorean recipes are especially simple but unbelievably flavorful and delicious, it is the Azorean way. This Sopa de Funcho, or Fennel soup, is unbelievably healthy and hearty and utilizes various simple vegetables and other ingredients to make a wonderful soup. Try it out and tell us what you think!

Ingredients:
1 whole fennel, bulb and greens, chopped to bite size pieces
1 yellow onion
1 to 2 cloves garlic, minced
1 – 6 ounce can tomato sauce
1 tablespoon vegetable oil
1 tomato, chopped
1 to 2 carrots, chopped
1 to 2 potatoes, cubed
1 – 14 ounce can dark kidney beans, drained
Salt, to taste
.
Directions:
1) In a large pot, cover the fennel, onion, and garlic with water and cook on medium high heat until the fennel is tender.
2) After the first half-hour, taste the fennel leaves. The fennel greens should not be tough when you chew them, if they are cook it longer.
3) Depending on the amount of time it took to cook the fennel you may or may not want to add more water to the pot. It just depends on whether you want a thick heartier version or a lighter broth-like version.
4) After the fennel has cooked, reduce it to a simmer and add the tomato sauce, 1 tablespoon oil, and one chopped tomato.
5) Also, add salt to taste. Add the chopped carrots next and cook until they are tender. Add cubed potatoes after the carrots have cooked and cook the cubed potatoes until tender.
6) Lastly, add the can of drained dark kidney beans and let them heat thoroughly for just a few minutes.
7) Serve and enjoy!

This recipe was inspired by our friends over at VegWeb.com so check them out as well for some delicious recipes!