If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food. I’ve been packing this soup for my lunches at work, and the soup keeps me well satiated for hours, enough for me to have my work-out around 5:00 pm.
Here are step-by-step photos that show every simple step in making this recipe. First, you cook chopped onion and chopped green bell pepper in the soup pan, and then remove vegetables from the pan. Then, in the same pan, you saute chicken slices in 1 tablespoon of olive oil. Generously sprinkle the chicken with oregano, basil and paprika:
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Return cooked onions and green bell peppers, along with chopped carrots, to the pan with cooked chicken:
Add fresh chopped tomatoes. Deliciousness – I love tomatoes!
Add red kidney beans. Rinse them before adding.
Add fresh spinach:
Finally, you will add chicken broth and water, plus more of oregano and basil and you will cook the soup for 20-25 minutes until carrots and chicken are cooked through. That’s it! Enjoy!
1 large carrot, peeled and cubed into very small cubes
5 medium tomatoes, chopped
1 can (15 oz) red kidney beans, drained
3 cups fresh spinach
4 garlic cloves, minced
4 cups (32 oz) chicken broth
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.