I can't get enough of hot, hearty soups and stews when the cold weather sets in. I've been making variations of this recipe for years and recently tried a version without the usual onions and garlic and the end result was still fantastic. Since I omitted the only chopping you would have had to do for this recipe and since it practically cooks itself, I call this "easy!" ;)
Yield: makes about 9 (1 cup) servings
1 pound (about 2 1/2 cups) dried white or Great Northern beans, soaked overnight
1 T extra virgin olive oil
9 ounces cooked chicken sausage, sliced
2 T tomato paste
4 cups chicken stock
1 (28 oz) can diced tomatoes
1 T apple cider vinegar
1-1 1/2 tsp coarse salt
1 tsp coarse black pepper
1 tsp crushed red pepper flakes
4 bay leaves
6-10 ounce bag organic baby spinach
Place dried beans in a large bowl and cover with water. Let soak overnight.
Discard soaking water. Combine beans and next 10 ingredients (through bay leaves) in slow cooker.
Cook on LOW for 8 hours. Remove bay leaves. Stir in spinach and cook an additional 30 minutes.
Each serving contains ~245 calories.
You can vary the salt that you add to your taste preference. Additionally, feel free to try other greens besides spinach: I've used fresh chopped kale or mustard greens and both work nicely, but remember that these less-tender greens need to be added at the start of cooking.
Dig in! ;)
Check out other delicious recipes from The Healthy Hausfrau:
Grown-up tuna salad
Best turkey burger
Relishing summer salad
Hearty banana bread
Sausage and eggs with spinach, provolone, & basil
Indian-spiced pumpkin soup with bacon
Spinach, mushrooms, walnuts, & Swiss with poached egg
African peanut stew
Barley, sausage, & spinach with mushrooms and basil