|1/2 lb||dried navy beans (soaked for 6 hours)|
|2 Tbsp||coconut oil|
|2 Stalks||celery diced|
|1 medium||onion diced|
|2||italian turkey sausage links|
|36 oz||organic chicken broth|
|5 oz||spinach, fresh|
|1 Tbsp||dried basil|
|1 Tbsp||dried oregano|
|1 tsp||powdered red pepper|
|1 Tbsp||garlic powder|
|1 c||diced carrots|
|salt to taste (redmonds real salt)|
|1 c||black wild rice|
Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.
Add diced carrots, celery and onion.
Saute for 5 minutes.
Add beans, chicken broth, pepper, rice, and spices.
Bring to a boil. then simmer on medium low for 1 hour.
Add washed spinach and bring to a back to a boil.
Lower heat and simmer for 10 minutes.
Serve with french bread