Delicious Vegetable Chicken Soup with spinach, beans, green bell peppers, carrots, and tomatoes. Easy, healthy and gluten free recipe!
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:
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!
Delicious Vegetable Chicken Soup with spinach, beans, green bell peppers, carrots, and tomatoes. Easy, healthy and gluten free recipe!
- 2 tablespoons olive oil , divided
- 1 small onion , chopped
- 1 green bell pepper , chopped
- 1 pound chicken breast or tenders
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 carrot , large, peeled and cubed into very small cubes
- 5 tomatoes , chopped
- 15 oz red kidney beans , from the can, drained
- 3 cups fresh spinach
- 4 garlic cloves , minced
- 32 oz chicken broth (4 cups)
- 2 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt
- 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.
Watch the video to see how to make this delicious Chicken Vegetable Soup with Beans and Spinach:
This soup rocks used chard instead of spinach because that’s what I had super easy had every thing in pantry except tomatoes super easy
Thank you, Rick! Glad you liked the recipe!
Hi,
Has anyone tried this in an instant pot? How long did you cook it for? Thx!
The soup was absolutely yummy and so hearty, my husband and kids loved it! Awesome recipe loved it
I would just brown chicken, till just tender cooked and then add at the time of serving.
felt the chicken was too overdone, but served 5 guests and three had seconds. Always a good sign. thanks
Thank you, Sharan! I am glad you liked the recipe! Great tip about adding the cooked chicken towards the end!
Looks great but even though it states this recipe is healthy and gluten-free, I would like to know what the nutritional values are as far as carbs, calories, sodium, etc. To find out this info I have to add these ingredients to another recipe site and I would prefer to just have everything stated here.
Oh Well!! We can’t always get what we want, Kathy!
Nutrition information is coming soon!
Looks very yummy!
Made this for my woman last night. It was delicious! I did not use as much spinach as was called for because I have never had any luck with reheating spinach (it always gets super gooey on me), but other than that I pretty much followed the directions to a T. Just a heads up to the other comments, marjoram and oregano are pretty similar, so either would work here. I personally used oregano though. Thanks for the recipe! I will for sure make this again.
Just thought I would comment for someone else who might have concerns about spinach. I have another soup recipe that just adds spinach at the end. Cooks it enough just to wilt. I found that for that soup if you plan to have leftovers, I don’t add spinach except to each bowl I eat. I put as much spinach in the bowl as desired, top it off with soup and microwave. Works perfectly.
Delicious! Just made this and it will become a new staple of our meal rotations for awhile. (And in case this applies to others: I used diced canned tomatoes. They tasted metallic but a few splashes of lemon juice got rid of that taste.)
I wonder how this would do in a crock pot?? I bought all of the ingredients that I didn’t have, and now my week is going nutty on me. I would LOVE to have this in the crock tomorrow so I can eat quickly between “things” tomorrow evening. Just not sure about the fresh tomatoes in the crock…. any thoughts??? ~ jen