It's Still Soup

It might be March but an overcast day and rain mixed with snow calls for a warming bowl of soup.  This one really hits all the spots.  It's fast to put together and does not require a long cooking time.

Italian Vegetable Soup   - adapted from Barefeet In the Kitchen

6 servings

1/2 lb bulk mild Italian sausage
1/2 cup finely diced onion
1 cups carrots - sliced
1 cups celery - sliced
1 can (16oz) diced tomatoes
1 can (8oz) tomato sauce

1 cup homemade V-8
 2 cans kidney beans, rinsed and drained
4 cups homemade chicken broth
1 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/2 tsp black pepper
1 cup frozen corn
1 cup frozen green beans

1 handful of fresh spinach, chopped

In a large pot, cook the onions and the sausage, breaking up sausage.  Drain any grease.  Add all remaining ingredients, except for the corn,  green beans, and spinach.  Bring to a boil.  Reduce heat and simmer for 20 minutes.   Add the green beans, corn, and spinach.  Adjust seasonings to taste. Bring back to a boil and simmer until the beans, spinach, and corn are tender.