Being made in a single pot makes the cleanup as effortless as the cooking. Red wine vinegar is the secret ingredient used to provide a touch of acid, tempering the smokiness of the black beans.

Time: 30 minutes

Serves: 6

Ingredients:

12 ounces smoked chicken sausage – sliced
1 medium onion – chopped
2 celery stalks – chopped
1 red bell pepper – chopped
2 medium carrots – chopped
4 cups chicken stock
14 ounce can black beans – rinsed and drained
1 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
4 cups fresh baby spinach
1 tablespoon red wine vinegar
 

Preparation:

Preheat a large pot on medium-high then add the sausage. Cook for five minutes, stirring occasionally.

Add all remaining ingredients with the exception of spinach and wine vinegar. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer for ten minutes.

Turn off the burner then add spinach and red wine vinegar to the soup. Stir gently, cover and let stand for two minutes. Serve immediately.

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