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!