Spinach and Sausage Soup - Nancy Fletcher

(We’ve tried this one, and it definitely gets better reheated after a day or two.  Make sure the spinach is well shredded or chopped)

4 beef bouillon cubes                         

4-5 cups water
2 cans tomatoes with garlic and onions                         
1 can Rotell tomatoes (with green chilies)
1 pkg frozen spinach, thawed, chopped                        
1 pkg country pork sausage
1 cup raw rice, cooked per instructions

Dissolve bouillon cubes in water.  Add tomatoes and spinach.  Add raw sausage pulled apart (small pieces).  Add cooked rice and simmer until sausage is done.