Chicken sausage and Bean Soup - Digestive Disease Center
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Chicken sausage and Bean Soup

Chicken sausage is severely underrated in my opinion. This product is lower in fat than its pork sausage counterpart, and is also jam packed with a ton of flavor. On a blustery winter day a sausage spinach and bean soup is one of my go-to dishes. Recently while shopping at my local grocery store, I saw chicken and kale sausage and decided to give it a try, and I can definitely say, I was NOT disappointed. I hope everyone enjoys the recipe as much as I did!

1 package (5 chicken sausages)
2 stalks celery, diced
2 carrots, diced
1 onion, diced
1 can of small white beans
½ package of frozen spinach
1 bell pepper, diced
1 tbsp olive oil
8 cups chicken stock

In a pot heat oil, next add sausage.
Cook for 5-10 minutes on medium heat.
Remove from pan.
While sausage cools, add the onions, carrots, celery and peppers.
Cook for 3 minutes until onions are translucent.
Next add the spinach and 8 cups of chicken stock.
Dice the sausage into pieces and add back to soup.
Let cook for 1 hour on medium to low heat.
Enjoy

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