Veggie and Bean Soup

                                                  Veggie and Bean Soup


Ingredients:

1 Rutabaga, peeled and diced
1 Onion, chopped finely
2 Tbsp. Butter
3 C. Fresh spinach leaves, chopped
1 14 oz can Pinto Beans, drained
1 32 oz container of Chicken broth
1 tsp. Salt

Directions:

1.  Chop rutabaga into 1/2 inch slices and then peel and dice into 1" squares
2.  Rinse rutabaga under running water and set aside in a saucepan
3.  Peel and chop onion coarsely and place in the bottom of a dutch oven with 2 Tbsp. of butter
4.  Cook onion over low to medium heat until onion is translucent in colour
5.  Add the chicken broth to the onions and bring to a boil over medium heat
6.  Combine rutabaga with onion and cook for 10 to 15 minutes until rutabaga is tender
7.  Continue to cook over low heat adding spinach leaves and pinto beans to the mixture
8.  Add salt to soup mixture and continue to simmer over low heat until you are ready to serve the soup.


Servings 5 to 6 servings