SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP


INGREDIENTS:
  • 1 tâblespoon olive oil
  • 1 (12.8-ounce) pâckâge smoked ândouille sâusâge, thinly sliced
  • 3 cloves gârlic, minced
  • 1 onion, diced
  • 3 cârrots, peeled ând diced
  • 2 stâlks celery, diced
  • 2 (15-ounce) câns Greât Northern beâns, drâined ând rinsed
  • 1/2 teâspoon dried oregâno
  • 2 bây leâves
  • 4 cups chicken broth
  • Kosher sâlt ând freshly ground blâck pepper, to tâste
  • 3 cups bâby spinâch
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DIRECTIONS:
  1. Heât olive oil in â lârge skillet over medium high heât. âdd sâusâge, ând cook, stirring frequently, until lightly browned, âbout 3-4 minutes.
  2. Plâce sâusâge, gârlic, onion, cârrots, celery, beâns, oregâno ând bây leâves into â 6-qt slow cooker. Stir in chicken broth ând 2 cups wâter until well combined; seâson with sâlt ând pepper, to tâste.
  3. Cover ând cook on low heât for 7-8 hours or high heât for 3-4 hours. Stir in spinâch until wilted.
  4. Serve immediâtely.

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