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This was a delicious soup.  It is from foodnetwork.com .  Soup is always a one dish meal, this one was even easier as it used canned beans.  We had 2 dinners plus Jim had a lunch from this recipe.  

Ingredients: 

2 T EVOO

1# (4) sweet Italian turkey sausage links, sliced 1/2” thick

1 large onion, chopped

3 carrots, chopped

1  fennel bulb, chopped, fronds reserved for topping

Kosher salt and freshly ground pepper

2 t Italian seasoning

2 (15.5 oz. cans navy beans, drained and rinsed

3 bay leaves, preferably fresh (got a tree in your backyard?)

4 C low-sodium chicken broth

1 (5 oz) package baby spinach

Juice of 1/2 lemon

Directions:

1. Heat the oil in a large Dutch oven or other pot over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes.  Remove with a slotted spoon to a plate.
2. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot.  Cook stirring occasionally, until softened but not browned, 5-7 minutes.  
3. Stir in Italian seasoning.  
4. Add the navy beans, bay leaves, chicken broth, 2 C water, the sausage, 1 t salt and a few grinds of pepper.  Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
5. Stir the spinach into the soup until wilted.  
6. Add the lemon juice; season with salt and pepper.  
7. Discard the bay leaves.
8. Divide the soup among bowls and top with fennel fronds. 

I forgot to take a photo, but this soup which I found on line from Food Network was very good and really easy if you have a an Instant Pot.  We had a snow prediction and if you live in TN you panic if they say the word snow.  Jim was out so I asked him to stock up on dinners he could make.  The only thing he brought home was the peanut butter dog biscuits Lucy likes.  I had problems with the soup.  We were going to have it tonight but not after today.  If you have trouble with frequent loose bowel movements, this is not the soup for you.  

INGREDIENTS:

2 T vegetable oil

1 medium white onion, chopped

5 cloves garlic, thinly chopped

4 t chili powder

1 1/2 t ground cumin

1 1/2 t dried origano

2 1/2 C dry black beans, picked over and non-beans removed

2 bay leaves

Kosher salt and freshly grated black pepper

Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream for serving suggested.  

DIRECTIONS:

1. Set the Instant Pot to normal sauté.  Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
2. Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute.  Add the beans, bay leaves and 7 cups water.  Follow the manufacturer’s guide for locking the lid and preparing to cook.  Set to pressure cook on high for 1 hour.
3. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait ant the quick release cycle is complete.  Careful of any remaining steam, unlock and remove the lid and remove the bay leaves.  
4. Then remove 1 C of the beans with a slotted spoon and set aside.  
5. Use and immersion blender to blend the black beans with 1 T !!!! salt (no) and pepper.
6. Serve with the suggestions for serving.  I did avocado and creme fraiche.  

A trick for quick release is to take the handle of a rubber spatula and stick it through the handle of the Instant Pot, the end lifting the steam release valve.  You can’t get burned unless you place your head over the valve.  When the red button goes down, you can open the lid.  

Next, still in Ina’s Go TO Dinner cookbook.  Tuesday I told the wound care person that my GP saw nothing wrong with me swimming in my own pool, professionally maintained, that no one else swims in.  (Well there was a raccoon that thought he’d join me once, but Lucy said not on her turf.)  Jim heard him say that.  In fact when he said it, I specifically turned to Jim and said did you hear that?  Well Tuesday was supposed to be Sunny and warm.  It was, but as Jim had refused to turn on the pool heater, I couldn’t swim.  The wound care specialist kept me out of my pool all last year.  I waited 70 some years to get my own pool.  How many years do I have left to enjoy it?  So needless to say my attitude at the wound care center was so bad you could see fire coming out of my ears, mouth and eyes.  So there was a long discussion and I went swimming the next day and the next.  Then we had thunder and lighting day to be followed by cold.  But I got in 2 days, could have been 3 if not for guard dog Jim.  My ankle looks the same as it always does.

We had leftover beans and hot dogs again.  

OK, last night I started to use a new black beans and rice dish.  There were some ingredients that I just said no to.  Quantities seemed off also, so I adjusted.  The onions made a big difference and I really liked that addition.  I put the salt in the rice not the finished dish, kind of like salting the pasta water.  Recipe says serves 4, there would be plenty of rice but the ratio of beans to rice is a little lacking in beans.  This comes from an American Heart phablet so they wanted brown rice.  Sorry, I just don’t like brown rice.  So here is the recipe and my changes are noted.

Ingredients:

2 C uncooked instant brown rice (2 strikes and your out, instant and brown.)  I used 1 cup of Japanese rice, probably grown in California.)

1/4 C fresh lime juice (no)

2 t EVOO + 2 T, divided use.  

1/2 t salt

1 medium onion, chopped

2 medium garlic cloves, minced or 1 t jarred minced garlic

2 t ground cumin (I used 1 as I had less rice.)

1 t chili powder (no)

1, 15 oz. can of black beans, rinsed and drained

2 T finely chopped fresh cilantro (I use Italian parsley)

2 T finally chopped fresh oregano (1 t dried)

Directions:

1. Prepare the rice using the package directions, omitting the salt. (used the salt.)
2. Meanwhile, in a small bowl, whisk together the lime juice, 2 t oil and salt.  Set aside. (Skipped)
3. Heat the remaining 2 T oil in a large skillet over medium high heat, swirling to coat the bottom.  Cook the onion for 3 minutes, or until soft, stirring frequently.  Stir in the garlic.  Cook for 1 minute, stirring frequently.  Stir in the cumin and (chili powder, if using.)  Cook for 1 minute, stirring frequently.  
4. Stir in the beans.  Cook until warmed through.  Remove from heat.  Transfer to a large serving bowl.  
5. Stir in the cooked rice, (lime juice mixture. if using), cilantro (parsley) and oregano.   

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