Chicken, Bean, and Spinach Soup

• Gluten free

• Meat

  • 1 lb Chicken breast, tenders

• Produce

  • 1 tsp Basil, dried
  • 1 Carrot, large
  • 4 Garlic cloves
  • 1 Green bell pepper
  • 1 can Kidney beans, red
  • 1 tsp Marjoram, dried
  • 1 Onion, small
  • 3 cups Spinach, fresh
  • 5 Tomatoes, medium

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on juliasalbum.com

Ingredients

• 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 large carrot, peeled and cubed into very small cubes
• 5 medium tomatoes, chopped
• 1 can (15 oz) red kidney beans, drained
• 3 cups fresh spinach
• 4 garlic cloves, minced
• 4 cups (32 oz) chicken broth
• 2 cups water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt

Directions

• 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.