Tuesday, February 7, 2012

Kidney Bean and Spinach Soup with Cornbread Waffles

This lovely soup came from the World Market cook Soup, a Christmas gift from my fabulous husband. I adapted it for the crock pot.

Kidney Bean and Spinach Soup
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 corn cob, kernels stripped off
2 cups kidney beans, soaked over night
4 cups water
4 cubes chicken bullion
1 bunch spinach, washed and shredded
1/2 lb chopped bacon

Place all ingredients in crock pot. Cook on low for 8-10 hours, until flavors are well blended.

Simon helped me make cornbread waffles to accompany the soup. The recipe actually comes from the back of a Jiffy Mix box - it was easy and delicious.

Cornbread Waffles
1 pkg Jiffy corn muffin mix
1 egg
2 tbsp butter, melted
3/4 cup milk

In medium bowl, stir all ingredients until just blended. Cook according to waffle iron instructions for regular waffles.


  1. Hello deliciousness! Everything about this post screams "to-die-for!"
    Miriam@Meatless Meals For Meat Eaters
    P.S. Following you :)

  2. What a great Christmas gift! This soup looks delicious and healthy.


Thanks for your comments!