Spicy Sausage, Super Greens, Rice and Beans Soup
This soup is a little taste of heaven on Earth. With this soup, you get a well-balanced meal of protein, veggies, healthy fats, and smart carbs, plus flavor explosions with every bite.
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Soup in the winter makes winter more manageable.
I’ll eat soup any time of year really, but during winter, I want to eat it much more often. I make it at least a handful of times during winter and a few times in spring for good measure.
Spicy sausage soup ingredients
Spicy sausage: I love spicy foods for one, and I really love spicy sausage. Often when living the FitLife we eat a lot of chicken. I like to switch my protein up from time to time and don’t feel bad about eating a fattier meat. You can always swap for chicken sausage if needed.
Super greens: Have you ever had greens in a soup, it’s amazing. You have to put a lot in there to really make it worth it though. Just a handful on greens won’t do you any good. The greens are a great way to get veggies in but also all the nutrients that come with them.
Brown rice: A nice smart carb option. If possible, buy the full on stuff, not the instant. I use my Instant Pot to make brown rice, wild rice, and quinoa super fast.
White beans: A great smart carb and high in protein!
Spicy Sausage and Beans Soup
- 15 oz spicy sausage links
- 1 lb 95% lean turkey sausage
- 14.5 oz diced tomatoes with green chilies
- 15 oz Great Northern Beans rinsed and drained
- 5 oz container of super greens, spinach, or kale
- 32 oz low sodium chicken broth
- 2.5 cups cooked rice
- Salt and pepper
- Cut up the sausage links into bite size pieces and add them to a large pot on medium heat.
- Let their oil come out, then add the ground turkey.
- Cook until both meats are cooked through.
- Drain the fat.
- Add the diced tomatoes, don't drain.
- Next, add the beans to the pot.
- Then, add greens and combine all ingredients.
- Finally, add the chicken broth.
- Let simmer for 5 minutes.
- Add rice.
- Season to taste with salt and pepper.
- You can top it with some fresh Parmesan and cilantro.
Until next time! -Atim
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