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:
Excellent soup! My picky 5yo asked for seconds!
How did you do the chicken broth could you use chicken stock cube. Thank you
I just bought the chicken broth in the store. But you can use the chicken stock cube combined with water, too.
This recipe has earned a place in my “Tried and True Recipes” folder along with a couple of others from Julia’s recipes! It is a real “comfort food”, especially after letting it sit in fridge over night for flavors to blend. Broth is wonderful. Only change I made is using a mix of baby spinach, Swiss chard and kale that I found in salad section. It was only alternative to buying a huge bag of spinach. With this week’s arctic chill, having a bucket of this soup on hand is a real treat, and a very healthy one!
I am so happy you have been making my recipes! Glad you enjoyed this soup – it’s one of my favorites! Great idea to use other greens instead of spinach. Kale and Swiss chard are an excellent choice.