1 tbsp olive oil
- 1 – 12.8 ounce package Johnsonville smoked andouille sausage - thinly sliced
- 3 garlic cloves – minced
- 1 onion – diced
- 3 carrots – peeled and diced
- 2 stalks celery – diced
- 2 (15 oz) cans Great Northern beans – drained and rinsed
- ½ tsp dried oregano
- 1 tsp CanCooker Onion Pepper Seasoning
- 2 bay leaves
- 4 cups chicken broth
- 3 cups baby spinach
Heat olive oil in any non-stick CanCooker over a low medium heat. Add sausage and cook until lightly brown, about 3-4 minutes. Add garlic, onions, carrots, celery, beans, oregano, CanCooker Onion Pepper Seasoning and bay leaves. Cover and cook for 30 minutes. Add baby spinach and cook for an additional 5 minutes. Remove bay leaves and serve.
This soup was EXCELLENT! So flavorful that no additional seasonings were required. The andouille sausage had just enough "kick" by itself. We doubled the carrots & celery, and added 2 C. more of broth because we like a lot of veggies! I've stocked up on the sausage so we can make it any time we want! We enjoyed the leftovers as well. This will definitely be in our regular rotation of soups!