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.

Lentil Soup - 3 points

Hearty, hot soup in the summer? Yes. I know that it isn't popular with some people, but to me soup is a year round food. I like this one because it uses so many great items that are available at the Farmers Market- not just the veggies and herbs but also the molasses. If you have not had molasses that was grown and pressed locally, you have not really had molasses. The taste difference is monumental.

Lentil Soup
1 lb dried lentils
1/2 cup brown rice
1 cup carrots, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 cup tomato paste
1 cup celery, chopped
1 tbsp molasses
1 1/2 tsp salt
1 dried bay leaf
1/2 tsp sage
1/2 tsp thyme
2 cloves garlic, minced

1. Wash and sort lentils. Place in large pot; cover with water by 2 to 3 inches. Bring to a boil and cover. Turn down heat and simmer for 30 minutes.
2. Add brown rice and simmer for 30 minutes. Add remaining ingredients save lemon juice and simmer for another 15 minutes. Add lemon juice just before serving.
3. Yields 12, 3 point servings

I have been taking my nephew with me to VBS this week. He has been singing part of a song in the car. It has been driving me nuts because it is a song that I know, but I just couldn't think if it. Finally, today, I Googled the phrase he kept repeating - "bam ba lam" and up popped a thousand links for "Black Betty". Of course! Shockingly, my husband, who reads Rolling Stone cover to cover and has seen just about everyone you can think of in concert- had never heard this song. The original was by Lead Belly, but I love the 70's fashion in this Ram Jam version.

Roasted Eggplant Soup - 0 Points

Back home and back in the kitchen! 'Tis the season for fresh vegetables. Nothing says Farmer's Market to me like a big pot of soup filling the kitchen with the earthy scents of summer. 

Roasted Eggplant Soup, adapted from Homemade Soups by Sunset Books
1 large eggplant
1 small onion
3 cups water
3 cubes chicken stock
2 tbs lemon
salt and pepper
1 tbs chipotle sauce

1. Place eggplant and unpeeled onion in a brownie sized baking pan. Bake in a 400F oven until vegetables are very tender (about 75 minutes). Let cool, then peel.
2. Blend vegetables, a portion at a time, in a food processor or blender until smooth. Transfer vegetable mixture to a 2 to 3-quart pan and blend in stock. Bring to boil over high heat; add lemon juice, chipotle sauce and season to taste with salt and pepper.
3. Garnish with chipotle sauce.
4. Yields 10, 0 point servings

Crock Pot Black Bean Soup - 4 points

My mother has this theory that she heard from a friend; beans will not cook to softness if they are accompanied by tomatoes. When my mother is not at my house, this theory proves false. I cook Namibian beans all the time, tomatoes included, and they are delicious. As soon as my mom is on the scene, though, the theory inexplicably starts working.

I have made this recipe many times, so I decided it was safe to make for my mom and dad despite the bean/tomato combo. Epic fail. The beans didn't cook. I couldn't believe it! We managed to soften the beans up by boiling them for several dozen minutes. Since my mom is not at your house (as far as I know) these should cook as beautifully for you as they have for me every other time I have made them.

Black Bean Soup

1 lb dried black beans

2 (10 oz) cans tomatoes and chilies

1 medium onion, chopped

1 medium bell pepper, chopped

1 clove minced garlic

14 1/2 oz fat free chicken broth

Cajun seasoning, to taste

1. In a medium bowl, cover beans with water. Soak overnight. Drain well.

2. Place all ingredients in crock pot. Cover and cook for 5-6 hours on high.

3. Remove 2 cups of beans from the crock pot. Mash them with a potato masher until smooth. Return them to the crock pot and stir to combine.

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

Music Friday... I am really trying to get Music Friday back on Friday, so here is the song randomly selected for you by my zen. This time I am not giving you a video of the artist singing. The song, "All By Myself" was hilariously featured in one of my favorite moves of all time Bridget Jone's Diary; enjoy:)

I've been happily checking things off my list. Today was 323. Introduce Simon to the greatest cartoon movie of all time: Robin Hood.

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) 

Family Hamburger Soup - 6 points

Here is an easy soup recipe from Pillsbury. I love a good beef vegetable soup on a chilly day like the one we had today in Tennessee. This soup has the decency to work equally well by following the directions below or by slow cooking in a crock pot. I do appreciate versatility in a soup.

Family Hamburger Soup- adapted from Pillsbury Annual Recipes 2008

1 lb lean ground beef

1/4 cup chopped onion

2 cups potatoes, diced or shredded

1 cup sliced celery

1 bag frozen mixed vegetables

5 cubes chicken bouillon

5 cups water

1 can diced tomatoes, undrained

1 tbsp Worcestershire sauce

1. In a large saucepan, cook ground beef and onion over medium high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer for 18 to 20 minutes or until vegetables are tender, stirring occasionally.

3. Yields 7, 6 point servings

Have you made your way over to Suzy Eats?  If you haven't, you really should. She has a great blog going, full of fabulous recipes. Suzy recently received a Stylish Blogger Award and was sweet enough to pass it on to me. The instructions require me to choose some bloggers to whom I pass on the award. Of course, I am going to cheat, since I am nothing if not rebellious to rules. 


I believe that my readers/ followers are amazing people who share terrific recipes, good humor, excellent writing, and honesty. You have given me courage to share my thoughts and encouragement when I need it. I would very much like to give this award to all of you. Please feel free to post it on your blog; if you would like, please leave a link of a recent/favorite post on your blog in the comment section below. I would love to have a list of all the cool things you have been writing about. 

Creamy Cabbage Soup - 1 Point

Yes, this soup is one point. I know, I know, you are thinking, "That must mean it tastes bland and boring." Not so, not so? First of all - cabbage and onions are always a good combo. Add in some broth, some sausage, and black pepper - ah, perfection. One point of oh-so-good!

Creamy Cabbage Soup - 1 point

1 small head of cabbage, chopped

1 medium onion, chopped

6 oz low fat chicken sausage, sliced

4 cups fat free chicken broth

3/4 cup sugar free almond milk (fat free milk could be substituted)

1 tsp ground black pepper

1. Combine cabbage, onion, sausage, and broth in a large pot. Simmer until vegetables are tender.

2. Stir milk and pepper into soup. Heat until bubbly.

3. Yields 8, 1 point servings

I have missed a few Fridays of music Friday, but I do have a song for you tonight. This one is not chosen randomly by my MP3 player as per usual. Last night at Maundy Thursday services and this morning at Good Friday service, there were beautiful performances of the African American spiritual "Were you There?" Listening to the sounds of this sad song with its African harmonies took me back to childhood; I grew up listening to "Where you There" on an old Mahalia Jackson LP. Now, if you do not know the voice of Mahalia Jackson, you are missing out on one of the most beautiful and powerful voices of all time. The emotion she can convey in a single note is unprecedented. Whatever your spiritual beliefs, I don't think you can resist being touched when you hear her sing.

Since I have missed a few Fridays, I hope you will indulge me with one more song from Mahalia Jackson. This is my favorite of her songs, another African American spiritual entitled "Sweet Little Jesus Boy". Now, there is one person in the world who I think outdoes her on this song, but since my dad's ethereal tenor cannot be found on You Tube, here is Mahalia's stirring rendition.

Turkey Vegetable Soup - 3 Points

One of my favorite comfort foods is a delicious beef and vegetable soup made by one of my book club friends.  The first time I had it, I fell in love; I begged her for the recipe! A year later, when I was very ill and had to spend some time in the hospital, she brought me a big batch of soup and a photocopy of the recipe she used from Southern Living magazine. It was a fantastic get-well present. 

As much as I love the beef and vegetable soup, it has a few flaws in the realm of nutrition. For example, a 1/2 cup of butter. Not a Weight Watchers friendly ingredient. I was so happy to figure out how to modify the recipe and still come out with a soup I can have a deep and lasting relationship with, sans the heavy cholesterol of its predecessor.  This is flavorful soup, rich and fresh at the same time - packed full with vegetables and comfort. 

Turkey Vegetable Soup

2 lb ground turkey
1/4 cup olive oil
1/4 cup seasoned flour
5 cups water

1 cup onion, chopped

1 cup celery, chopped

4 cups frozen, mixed vegetables

1 cup canned tomato sauce

28 oz canned tomatoes, chopped and undrained

2 cubes chicken bouillon

salt

pepper

1. Brown turkey in a large pot, stirring to crumble. Drain well, set aside.

2. Heat olive oil in the same pot; add flour to make a roux. Cook over low heat for 3 to 5 minutes until smooth.

3. Gradually add water to the pot, stirring constantly. Cook over medium heat until bubbly, stirring occasionally.

4. Add ground turkey and remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, covered, for 1 hr. Add salt and pepper to taste.

5. Yields 16, 3 point servings

Menu Plan Monday

Saturday

charity fish fry

Sunday

beef with beer

better than 0 point soup

Monday

frittata

Tuesday

Cedric's casserole

Wednesday

salmon selyanka

Thursday

chicken cacciatore

Friday

Sam's Club summer preview

Chilled Cucumber Soup - 1 point

Would you hire this pianist? He knows all the words to "Bob the Builder" and "Scooby Doo".

I am still on liquids today, as my mouth is very sore from all of my dental work. Honestly, the crown was worse than the root canal! You would think that something called a crown would be pleasant. After all, I am a big fan of pretty jewelry. One of my friends told me to ask them to give me a gold tooth with my initials in diamonds. Do you think insurance would cover that? ;)

I don't mind surviving on a liquid diet when the liquids are thick, chocolate smoothies and refreshing chilled soups. Here is a cucumber soup that elevates that humble vegetable to a whole new level.

Chilled Cucumber Soup from 1000 Vegetarian Recipes
2 medium cucumbers, peeled and seeded
1 small onion, quartered
1 cup water
1 cube chicken bouillon
1/2 tsp dried dill weed
1 cup fat free milk
1 tsp vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper

1. Place cucumbers, onion, water, bouillon, and dill in a food processor or blender. Cover and blend until smooth.
2. Add remaining ingredients. Cover and blend until combined. Chill.
3. Yields 4, 1 point servings

I followed some advice from Rebecca and read this interesting article on food blogging. It was eye opening for me. Here is what I feel concretely, which was reinforced after reading this article: the two best things about blogging are the creativity it allows me and the truly amazing people I "meet". I appreciate each and every one of my followers, I love your comments, and I am blessed to read your posts. If I had the technical skills, I would create a BEST FOLLOWERS IN THE WORLD award for you!

David Lebovitz mentions photography and gives some tips. One of my favorite "uncles" happens to be a fabulous, globe trotting photographer. A recent article compiled some of his tips. I highly recommend it.

Discover the Photographer Within

If you are interested in seeing more of his photographs, he has an excellent display from a recent trip to Australia. Just click here. (Truly, I am so proud of him! Can you tell?)

David Lebovitz says I shouldn't give you so much text without a picture and that I should showcase the culture in which I live. So, here is a picture of some lovely Tennessee horses.  Ya'll come back now, ya hear?  

Creamy Chilled Avocado Soup - 4 Points

I have been craving avocados for a few weeks now, but just couldn't see myself using the points to eat one sliced or in guacamole the way I usually would. I was really glad to take the No Croutons Required challenge and try out this recipe from Homemade Soups by Sunset Books. It gave me the delicious flavor of avocado without the high point value.

Creamy Chilled Avocado Soup
2 large, ripe avocados, pitted and peeled
2 tbsp fresh lemon juice
5 cubes chicken or vegetable bouillon
5 cups water
1 small onion, quartered
3 slices bacon, cooked crisp and crumbled (optional)

1. Place avocado, juice, bouillon cubes, one cup water, and onion in a food process and whirl until smooth.
2. In a large bowl, mix avocado paste with the remaining four cups of water and stir until blended.
3. Chill soup for at least 30 minutes. Before serving, sprinkle with bacon.
4. Makes 6, 4 point servings

Lebanese Beef Stew - 5 points

Years ago I purchased a fabulous cookbook called Step by Step Lebanese Cooking. It has very few recipes in it, but every single one that I have tried is outstanding. Probably my favorite is the beef and okra stew. Unfortunately, it is so full of meat and potatoes that it was going to break my Weight Watcher's points bank. So, I made some modifications. Now, do I miss the vast quantities of meat? Yes, because most days I could eat a small cow. However, this is still a very good stew that gives me a rich flavor without costing a fortune in points.

Beef and Okra Stew - 5 points
1 lb round steak, cubed
2 medium onions, chopped
1/3 cup red wine
1 medium tomato, chopped
1 small head cauliflower, chopped
2 cubes beef bouillon
1/3 cup fresh parsley, chopped
4 cups frozen okra
1 tbsp fresh cilantro, chopped
2 cups water

1. Heat a large skillet over medium heat; spray with non-stick cooking spray. Saute onion until well browned.
2. Add meat, browning on all sides. Add wine, tomatoes, and cilantro. Cover and simmer 35 minutes.
3. Add cauliflower, bouillon cubes, and water. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Add parsely and okra; simmer 10 minutes, covered.
5. Yields 6, 5 point servings

Crock Pot Mung Bean Soup - 3 Points

First day back at work after a wonderful vacation...I was definitely not going to feel like cooking. So, I planned ahead and left a hearty soup in the crock pot. The house smelled unbelievable when I walked in the door, and the soup was tasty.

Crock Pot Mung Bean Soup
1/2 lb dried mung beans
1 onion, chopped
2 cloves garlic, minced
1/2 lb pork roast, cubed
1 medium tomato, chopped
3 chicken bouillon cubes
1/2 lb collard greens
5 tbsp soy sauce
1 tsp red pepper flakes

1. Soak the mung beans overnight in a medium sized bowl; use enough water to cover plus two inches.
2. Drain mung beans and rinse in warm water. Add all ingredients to crock pot; add enough water to cover.
3. Cook on low heat for twelve hours or on high heat for 6-7 hours.
4. Yields 10, 3 point servings