Chicken Black-Eyed Pea Soup

I had been busy for a while on other matters. I missed working in my kitchen to create a hearty meal, but I am back today to introduce an easy comfort food – chicken soup. Every family has its own recipe for making chicken soup passed down from generation to generation. I believe that my chicken soup recipe is best suited to fit into today’s busy lifestyles, yet not compromise taste. I use a combination of good quality chicken broth and roasted chicken, dotted with fresh vegetables, that can hardly be resisted.

Ingredients:
5 cups chicken broth
3 cups roasted chicken pieces (Costco roasted)
1 tbs butter
1/2 tbs olive oil
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 clove garlic, minced
1 small white onion, chopped
1 can black-eyed peas or any kind of your favor beans, drained
6 oz fresh baby spinach
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped
1/2 cup grated Parmesan cheese (optional)

Directions:
Melt butter and oil in a medium saucepan and sauté carrot, celery and onion for 5 minutes. Add garlic and sauté for another minute. Add chicken broth and bring to boil. Add chicken pieces and beans. Bring to simmer for 5 to 7 minutes. Stir in spinach while adding salt and pepper to taste. Cook for 2 minutes. Ladle soup into an individual bowl. Sprinkle with parsley and cheese, if using.