chicken sausage, bean and spinach soup

Undertaking any sort of regime , especially a ‘getting back in shape’ one requires some planning. A wholesome, healthy eating plan certainly demands some thought into what you’re eating for the day or days ahead. Having good-for-you food on hand can help me stick to my plan better. It’s not foolproof but it helps. If I’m to do this the food has be delicious, not just nutritious. This soup is. It makes a ton and freezes really well so I have it on hand for my hubby and me to take to work for lunch or for an easy dinner. Less fuss plus delicious equals me sticking to my plan. It seems so simple when I write it down. It’s really not that complicated is it?

chicken sausage, bean and spinach soup

chicken sausage, bean and spinach soup

  •  1 tablespoon olive oil
  • 1 1/2 cups chopped red onion
  • 8 garlic cloves, crushed
  • 1/4 cup tomato paste
  • 3/4 cup dry sherry
  • 8 cooked chicken bratwurst sausages, sliced
  • 2 quarts/2 litres chicken stock
  • 2 x 15 oz/425ml cans navy beans rinsed and drained
  • 5 oz (141g) baby spinach leaves
  • 1/4 cup chopped fresh dill
  • 3 tablespoons lemon juice
  1.  Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 to 10 minutes or until softened.
  2. Stir in tomato paste and cook for 1 minute.
  3. Add sherry; bring to a simmer. Simmer for 5 minutes to allow alcohol to cook off.
  4. Add sausages, stock and beans. Reduce heat to medium-low. Simmer, partially covered for 10 minutes.
  5. Stir in spinach, dill and lemon juice. Stir until spinach is wilted. Makes about 12 cups. Freeze in sealed containers up to 6 months.
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  1. […] what do I do with the broth? I make soups (duh). Or use it as a base for comfort recipes like chicken meatballs & white […]

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