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.
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.
