A sweet friend of mine brought this soup to me after I had my third baby. I remember thinking (in my sleep-deprived fog): MUST. GET. RECIPE. It was so flavorful and hit the spot on a cool Fall day. I think I received something like six weeks worth of meals from friends, but this is the one I remember most.
I finally got the recipe last week and made it for supper. It makes a huge batch, but freezes well and tastes even better after being in the fridge for a day or two. (That’s not to say it isn’t delicious right out of the pot!) But the best part is that it’s sooooo easy to make — everything is done right in one large stock pot.
Now that makes me really happy!
p.s. You can add chicken to this too to up the protein. I will admit that my kids picked out the spinach because I used a head of spinach and didn’t chop it small enough. But even if they pick it out, some of its nutrients cooked into the soup so I’m good with that.