My next attempt at cooking was another bean soup.  This comes from a book called Healthy Recipes for the Heart.  Notice no salt in the ingredients column.  It really did need salt and adding after it is in your bowl is not as affective as while cooking.  

Ingredients:

1 # dried pink, pinto or light red kidney beans, sorted for stones and shriveled beans, rinsed, drained

8 C water

1 medium red bell pepper finely chopped

1 small white onion, finely chopped

2 T chopped fresh cilantro (didn’t use as I do not like it)

2 T chopped fresh parsley (I doubled to make up for the cilantro)

6 medium garlic cloves, minced or 3t bottled minced garlic

Directions:

1. Soak the beans overnight using the package directions.
2. Rinse and drain the beans in a colander.  
3. Transfer to a large stockpot.  Pour in the 8 C water.  Bring to a boil over medium heat.  Cook for 1 hour and 3o minutes, or until the beans are soft, stirring occasionally.  
4. Stir in the remaining ingredients.  Cook for 20 minutes, still over medium heat, stirring occasionally.

They say 16, 1 C servings.  We have enough leftover for a second night.  

Dietary change: 1 starch 1 vegetable, 1/2 lean meat,       Calories 124 per serving