The aromatic trio of garlic, cumin and thyme harmonize in this hearty soup that comes together quickly before the slow cooker does most of the work for you. Kielbasa adds protein and a deeply savory note to this dinner in a bowl.
Ingredients:
1 pound white mushrooms, halved and sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
4 ounces kielbasa, halved lengthwise and sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground pepper
4 cups low-sodium chicken broth
4 cups coarsely chopped spinach
1 tablespoon butter or extra-virgin olive oil
1 tablespoon red-wine vinegar
Directions:
Place mushrooms, onion, bell pepper, kielbasa, garlic, cumin, paprika, thyme, salt and pepper in a 5- to 6-quart slow-cooker; stir in broth. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours. Stir in spinach; cover and cook until wilted, 15 to 20 minutes more. Add butter (or oil) and vinegar to taste. Stir to incorporate.
