3 tablespoons olive oil
1 large onion, chopped
1 red and 1 green bell pepper, choppped,
1 clove garlic, minced
3 carrots, peeled and chopped
1 lb. Rancho Gordo Vaquero beans, soaked overnight (if you can't find Vaquero beans, black eyed peas would do)
1 package Applegate Farms Spinach and Feta Sausage, halved and chopped
1 teaspoon oregano
1 teaspoon cumin
4 cups chicken stock + 3 cups water
1/4 lb. baby spinach, torn by hand
salt and pepper to taste
1) Heat oil in large Dutch oven or soup pot. Add onions and saute until clear.
2) Add other veggies and saute until they soften, about 10-15 minutes.
I love the Applegate Farms line of sausages (Spinach & Feta pictured here with Latte #2). They are high in protein, low in fat and packed with flavor. That said, if you are a veggie, you could totally omit them from this recipe and it would still be delish.4) Add beans and liquids. Stir well. Bring to a boil and then lower to a simmer and cook, uncovered, until beans are tender, about 2 hours.
5) Stir in spinach, salt and pepper.
Needless to say, I have completely run out of steam, and am ready to put my feet up with the husband for a bit and then hit the sack. Despite The Colds That Wouldn't Die, we had the loveliest holidays this year, and I'll be basking in their glow for awhile. That being said, I'm ready to swap the bubbly for the wheatgrass and start to recover. When reality is good, getting back to it isn't so bad.
Wishing you a happy Sunday and an easy Monday!