Sausage-Spinach Soup

We needed food one night and this is what I came up with from what I had in the house.

Ingredients:
1 lb hot Italian sausage links
One jumbo onion, chopped
1 tablespoon minced garlic
3 large carrots, diced
5 red potatoes, diced 

1 can kidney beans, drained and rinsed
8 cups of water
4 teaspoons chicken bouillon
1 teaspoon salt
1/3 cup apple cider vinegar
1 pack frozen chopped spinach

Cook the sausages in a large pot on medium heat. Prick the sausages so that they drain their juices into the pan. Add the onion to the pan, cook until translucent, about 5-7 minutes. Remove the sausages from the pan to a cutting board. Add garlic to the onion and cook, stirring continuously for 2 minutes. Add the carrots, potatoes, beans, water, bouillon, salt, and vinegar. Bring to a boil, then cover and simmer until the veggies are tender. Meanwhile, slice the sausages and return to the soup. When the carrots and potatoes are tender, remove the pan from the heat and add the chopped spinach. Stir until it all melts and breaks apart into the soup.

We served it with Saltines. Everyone liked it. Tommy only commented that the sausage was a bit too spicy for him and that maybe next time I shouldn't put so much spice in it. I told him we might try the soup with regular sausages instead of hot next time.