Sausage and Bean Soup {recipe}

© Donielle

While soup is normally thought of as a fall or winter meal, it’s also a great meal anytime of the year!

A few weeks ago, Todd picked up some chicken sausage and since it’s something I hadn’t yet cooked in any way, shape, or form – I did what I always do when I need a recipe. I asked my friends on twitter! I had a few suggestions come through, but it seems that most of my friends make soup with the sausage. Since I had all the ingredients on hand, that’s what I did!

Chicken Sausage and Bean Soup

Ingredients
2 Tbsp butter
1 lb spicy chicken sausage
1 medium onion, chopped
4 large carrots, chopped
4 stalks celery, chopped
1 large potato, cubed
3 cloves garlic
5 cups white beans, cooked (2-3 cans)
6 cups chicken broth, preferably homemade
1 cup frozen spinach
salt and pepper to taste

Method of Preparation

1. Saute onion and chopped sausage in butter until onions are translucent.

2. Add all other ingredients except spinach and seasonings. Bring to boiling and then lower the heat to simmer for 20 to 30 minutes, until veggies are soft.

3. Add salt and pepper to taste as well as the spinach. Let spinach wilt and simmer for 5 minutes.

4. Serve topped with shredded cheddar or parmesan cheese.

Nourishing Notes

• Make your own chicken stock to add lots of extra nutrients!
• Use organic ingredients when possible – potatoes especially!
• Use dried beans and soak them before cooking – you’ll be reducing the phytic acid content and making them easier to digest.

*adapted from a recipe found in the Everything Beans Book by Katie Kimball. A great resource for cooking with beans and loving them.

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