Bean and Spinach Soup


Bean and Spinach Soup

Bean and Spinach Soup

A twist on bean soup, an old favorite.


  • 1 tablespoon vegetable of canola oil
  • 6 ounces sliced smoked turkey sausage (if using)
  • 2 celery stocks, thinly sliced
  • 2 carrots sliced
  • 1 cup dry white beans, sorted and rinsed well
  • stock to cover the beans by 2 inches
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • 1 cup chopped spinach
  • 1/4 cup apple cider vinegar


  1. Heat the oil in a large saucepan. Add the sausage (if using) and cook on medium until it begins to brown. Add the celery and carrots, and cook until the onion starts to become translucent.
  2. Add the beans.
  3. Stir in the stock, onion powder, garlic powder, chili powder, salt, and pepper.
  4. Heat to boiling on medium high. Cover, reduce heat, and simmer until the beans and vegetables are almost tender.
  5. Stir in the spinach and apple cider vinegar. Check seasonings.
  6. Heat through.


Use whatever white bean you like or have on hand. I like cannellini beans.

Fresh onions can be used instead of onion powder. Add with the sausage, celery, and carrots.

To make vegan or vegetarian, leave out the sausage and use a vegetable stock.


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