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.

Loaded Potato Soup - 4 points

The original post of this recipe seems to have been lost when Blogger went nuts a few days ago. It is so good that I hate to have it excluded from my blog, so I am putting it up again. Everytime I look at it three words circle through my head: potato, bacon, creamy. Those are good words.

Loaded Potato Soup - 4 points

6 cups shredded potatoes

12 slices bacon, chopped and fried

1/3 cup olive oil

1/3 cup flour

1 chicken bouillon cube

2/3 tsp salt

1/2 tsp pepper

6 cups fat free milk

1 cup green onions, chopped

1 1/4 cup fat free cheese

1 cup cauliflower

1 cup broccoli

1 cup carrots, chopped

1. Place potatoes on a large saucpan over medium heat. Add 1/4 cup water. Cover and cook for 9 minutes.

2. Turn potatoes, cover and continue to cook for 8 minutes. Set aside.

3. In a large pot over medium low heat, combine oil and flour to make a roux. Cook, stirring constantly, for three minutes.

4. Add bouillon, milk, salt, and pepper to pot. Cook over medium heat until milk begins to thicken, about 5 minutes.

5. Steam broccoli, carrots, and cauliflower in a microwave steamer or stovetop steamer until tender. Mash with a potato masher if you desire a chunky texture or puree in a food processor for a creamier texture. 

6. Add all vegetables, bacon, and cheese to the milk base in the pot. Simmer until heated through. 

7. Yields 20, 4 point servings (approximately 1 cup per serving)