As I have been learning more about nutrition, I have been making an effort to eat more beans. As I have been very busy lately, I've relied more heavily on my slow-cooker. The result is that about half of my dinners over the last two months have been bean and vegetable soups. They have been great! They taste good, I can fiddle with the spices and veggies for variety, I've been losing weight, and I've been sleeping and feeling better.
2 cups of dry beans (I use a half cup of each of four kinds that cost $0.80-1.60/lb)
soaked overnight, then brought to a boil for a few minutes. Black, kidney, navy, pinto, red, whatever.
stock - whatever bones or stock I've got, sieved. I don't measure it.
1 lb carrots, sliced
1/2 head green cabbage
some sauteed/caramelized onions
some sliced celery
peppers, scallions, or whatever else was cheap that week
Sometimes I add some barley or rice to thicken the soup.
hot peppers to kick it up, the standard Italian herbs
A crock of this lasts 10-15 meals for $5-10, depending on what veggies are put in. I tend to eat it with corn chips (organic unsalted from Trader Joe's, $2.50/lb) and some cheese. It's easy, it's cheap, and it's good for you.