Lucky Greens, Beans & Sausage Soup

This is the last of my St Patty’s Day “green” posts, I promise. I’ve had a lot of fun this week, though, turning everything green. St Patrick’s day just makes me happy. I will, however, likely have a couple corned beef or cabbage recipes this week … I’ve got quite a bit of cabbage left, and a bit of corned beef. My daughter is a bit of a corned beef monster, so I’m not sure how much of that I’ll get. I might just have to get creative with cabbage.

This soup has no cabbage, or corned beef, but it is a lucky green color! It is super-healthy and hearty too, full of protein and fiber, with beans, potatoes, spinach and broccoli. It’s got a really comforting, homey taste, the kind of bowl of soup you just want to curl up with on a cold wet day with a piece of fresh hot buttered bread on the side. We have more snow and wind blowing in tonight, I hear. Sigh. I’m so tired of the gray, the cold, the brown, bare trees … I guess I will just have to cheer myself up with some pretty music, some candlelight, and some hot tasty soup.

Lucky Greens, Beans & Sausage Soup

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 1/2 quarts or so of soup 1x

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Ingredients

Scale 1x2x3x

• 1 large potato, peeled & chopped
• 2 cloves of garlic, peeled & chopped
• 1/2 of a red onion, peeled & chopped
• 1/2 teaspoon olive oil
• 4 cups chicken broth
• 1 cup frozen spinach (about 3 oz.)
• 1 cup frozen chopped broccoli
• 2 cups cooked Great Northern white beans
• 1 bay leaf
• 2 low-fat sausages, sliced (I used habanero monterey jack chicken sausage)

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Instructions

1. Peel and chop the potato and put it in a microwave-safe bowl and microwave on high for 3 – 5 minutes or until the potato is tender.
2. Peel and chop the onion and garlic, then heat the olive oil in your soup pot over medium heat. Add the onion and garlic and sautee until the onion is translucent and tender.
3. Add the chicken broth, spinach, broccoli, potato, beans and bay leaf and cook until hot and bubbly, then for about 10 – 15 minutes longer.
4. Add in the sausages and cook till they are heated through (5 – 10 minutes longer).
5. Remove the bay leaf and serve hot in bowls with toast, soda bread or corn muffins.

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This recipe was shared at Show & Tell Saturday, Scrumptious Sunday, Weekend Potluck, Mop it Up Monday, Manic Monday, Try a New Recipe Tuesday, Foodie Friends Friday and Clever Chicks Bloghop.