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Crock-pot cooking Night 5 | Spinach Three Bean Soup

Tonight is night five of Crock-pot cooking week!  I ended up changing my menu because I needed to use some spinach that I had in the fridge.  Here's what I ended up doing!

 Ingredients
 5 Handfulls of Baby Spinach
(1) 15.5 oz. can of Kidney Bean--Rinsed well and drained to reduce sodium
(1) 15.5 oz. can of Black Beans--Rinsed well and drained
(1) 15.5 oz. can of Great Northern Beans--Rinsed well and drained
(1) 28 oz. Can Diced Tomatoes w/Garlic and Onion
1 Red Bell Pepper--Diced
1 tsp Garlic Powder
1/2 tsp Herbes de Provence
2 cups low sodium chicken broth
(1) 12 oz. bag of Birdseye Steamfresh Brown and Wild Rice w/Broccoli and Carrots  (Spinach and Tomato would obviously have fit the recipe better, but I didn't have any!)

I threw everything in the crockpot together in the morning, except the rice and cooked on low for 6 hours.  Then I turned it to warm and threw the rice in, directly from the freezer.  I let it sit on warm until we ate it about 2 hours later.  


If you've missed the other 4 nights, they were:

I have my menu for next week in the works already!  So excited!  What did you have for dinner?  And just so you know, if you ever have the chance to try Key Lime Pie Ice Cream, do it!!  We were on day 4 of our 5 Ice Cream stands in 5 days today.  And that's what I ordered!  So, so yummy!!


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