Hearty Chicken and Pinto Bean Soup

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1 bag Baby spinach, fresh
  • 8 Mushrooms, white
  • 1 tbsp Parsley, dried
  • 1 bag Pinto beans, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Sea salt

• Liquids

  • 1 cup Water + more

Found on amusingfoodie.com

Description

Ingredients

• 1 bag dried pinto beans
• 1 medium yellow onion, diced
• 8 white mushrooms, sliced
• 4 cups chicken stock
• 1 cup water + more for the beans
• 1 cup diced cooked chicken
• 1 bag fresh baby spinach
• 1 teaspoon black pepper
• 1 tablespoon sea salt
• 1 tablespoon dried parsley

Directions

• Add the beans to a large pot, and then fill the pot with water until its 2 above the beans. Bring the pot to a boil, reduce heat to keep it at a simmer, and let it cook for 10 minutes, uncovered. Remove the pot from heat, cover, and let it sit for 1 hour. Drain.
• Add the beans, onion, mushrooms, chicken, salt, pepper, parsley, 1 cup water, and chicken stock to a slow cooker. Cook on high for 6 hours. Add the spinach, and continue cooking for 1 or 2 more hours, or until the beans are tender.
• Serve with crusty bread.