Blue Moose Soup

1 pkg Jimmy Dean sausage--either spicy or italian

1 onion chopped

1 large can crushed or chopped tomatoes

2-3 cans chicken broth

oregano, cayenne pepper, black pepper, and salt to taste.

2-3 cups cooked rice (can put 1 cup uncooked rice in with soup, but I think it takes too long to cook; easier to cook the rice simultaneously or before hand)

1 can garbanzo beans

1 pkg frozen chopped spinach

1 pkg feta cheese

Cook the sausage and onion together in a large sauce pan. When sausage is done, add the tomatoes, 2 cans chicken broth, garbanzo beans, and spices. Let simmer 10 minutes. Add cooked rice and spinach and simmer until spinach is ready. May want to add additional can of chicken broth if it is too thick. To serve, top with crumbled feta cheese. (It really needs the feta to taste right. So add plenty on top!)

**Keeps well in the fridge for 5-7 days, also freezes well. Over time the rice soaks up a lot of the moisture; for leftovers add a little water and salt.**

Marne's Notes: My friend and fellow YW Presidency member Jennifer made this soup for our Secret Grandma Reveal  a few weeks ago. It was so good! She calls it Blue Moose because they copied it from the Blue Moose Restaurant and didn't know what it was really called. Try it...you will love it! I am not normally a fan of feta cheese but it really makes the soup. Don't leave it out!