1 1/2 cups dried garbanzo or navy beans
1 (10 ounce) box frozen chopped spinach
1/4 pound pork tenderloin or skinless, boneless chicken breast (optional)
2 (14 1/2 ounce) cans chicken broth, 1/3 less sodium
1 cup water
1 (14 1/2 ounce) can stewed tomatoes
1 large sweet potato, peeled and cubed
1 red or yellow bell pepper
2 teaspoons paprika
2 teaspoons cumin
1/4 teaspoon cinnamon
1 teaspoon dried basil
1/2 teaspoon salt
8 grinds fresh ground pepper
8 dashes cayenne (optional)
Five to 11 hours before serving, sort and rinse beans, and place in a 3 1/2-quart slow cooker.
Place spinach in a microwave-safe dish and defrost in microwave, 3 minutes.
Cut meat into 1/2-inch cubes.
Cut vegetables into wedges.
Add all ingredients to slow cooker.
Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours until beans are tender.
Yield: 8 servings
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