Up until recently, my slow cooker always sat untouched in my cabinet. Don’t ask me why. I just didn’t know what to do with it. Granted, there really is nothing to do when it comes to using a slow cooker but for whatever reason, I thought it was stupid and felt uninspired to ever touch it.
Few months later with a baby on my hip, this thing is my new bff. Seriously though, I LOVE this thing! Stupid pre-baby Mary had no idea what she was missing. From making White Chicken Chili, Chicken Soup, pulled pork, meatballs and more, I have been feeling very inspired by this friendly kitchen gadget. I mean, how did I not realize that this thing virtually exists to allow people the ability to eat delicious food with virtually no work?
So having said this, I pulled out my bff to help me with last nights dinner. With snow deciding to hit us late this winter and the cold keeping us all bundled up, soups are where it is at lately. Having a package of chicken sausage in the fridge, I decided to get creative and came up with this yummy AND HEALTHY soup. Now I don’t mean to boast but I think I outdid myself with this one 🙂
Chicken Sausage, Spinach & Bean Soup
Servings: 8 • Serving Size: 1 bowl
Calories Per Serving: 232 Carbs: 29g Fat:4g Protein:17g WW FlexPoints: 6
WHAT YOU NEED:
- 1 package chicken sausage, thinly sliced (I used al fresco brand but any flavor/brand or even regular sausage will work)
- 3 cloves garlic, chopped finely
- 1 Container of Trader Joes Mirepoix OR YOU CAN USE1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 (15-ounce) cans of white beans, drained and RINSED
- 1 (15-ounce) can of Sweet Corn
- 1/2 Tablespoon oregano
- 2 bay leaves
- 4 cups chicken broth
- 2 Cups Water
- Kosher salt and freshly ground black pepper, to taste
- 4 cups baby spinach
WHAT TO DO:
- **If using raw sausage, you will want to slice and add to lightly oiled pan until lightly brown. You can also do this for partially cooked sausages*
- Place chicken sausage, garlic, onion, carrots, celery, beans, corn, oregano, spinach, and bay leaves into slow cooker. Stir in chicken broth and water until well combined; season with salt and pepper.
- Cover and cook on low heat for 6-8 hours or high heat for 2-4 hours. Stir in more spinach (if desired) until wilted.
- Serve immediately.