Black Bean, Spinach, and Sausage Soup

I have the perfect recipe for this dreary, rainy, fall day!  It’s one of my mom’s favorite soups and will warm you up with its rich flavor and steaming goodness.

Black Bean, Spinach, and Sausage Soup
(slightly adapted from Weight Watchers)

1 package Italian Herb Chicken Sausage (or 6 sausage links of your choice)

1 Tbsp olive oil or cooking spray

1 bag of spinach leaves

1 1/2 cups chopped carrots

1 small onion, chopped

1 can black beans

2 49.5 oz cans of Chicken Broth

1 Tbsp dried oregano

dash of salt and pepper

Chop your sausage links into diagonal pieces.  They look better cut at a diagonal, but also it’s safer for kids to eat.  I learned this when my cousin was a toddler and my aunt was chopping up his hot dogs.  She said to always cut at a diagonal so the kids are less likely to choke.  It kind of stuck with me, so now I chop everything at a diagonal for fear I will choke somebody.  Once your sausage links are chopped, brown them in a big soup pot with the olive oil or cooking spray until they’re cooked through.

Add your onion and carrots and cook until the onion is translucent and your carrots have softened.

Add the 2 big cans of chicken broth (I know it doesn’t look very appetizing at this point, but trust me, it will taste fantastic!).  Let the mixture reach a boil.

Once it’s reached a boil, lower the flame so it’s simmering.  Grab your can of black beans and rinse thoroughly.

Add the beans to the pot, along with your oregano, salt and pepper.

Let the mixture simmer for 15 min. or so or until everything floats to the top.

Add the whole bag of spinach and stir until the leaves have wilted.

Serve with a nice piece of crusty bread and you’ll have a delicious, hearty meal that the whole fam. will enjoy!