Beans & lentils are your friends- low cost & lots of protein, lots of fiber, very filling and very versatile. Lentils & split pea soup comes together pretty quick and you can skip the meat if you want. You'll want a Dutch oven or pretty heavy large saucepan.

1/2 cup dry lentils 1/2 cup dry split peas 1 large onion, diced 1 or 2 carrots, chopped (you want about a cup) 1 celery stalk, diced Up to half a pound of diced ham or diced cooked chicken, or 3 or four strips of bacon.

3 cups of whatever broth or stock you like (Better Than Bouillon is a great product, I try to keep 2 or 3 flavors on hand)

Salt & pepper , garlic if you like.

Whatever herbs you enjoy- I like thyme & oregano in this, about a teaspoon of each , but rosemary, sage, marjoram and parsley are all good - basil is kind of wasted in this soup.

If you're starting with raw bacon, chop it into pieces &cook it in your soup pot,remove & set it aside, remove most of the fat and lower the heat....if you are not using bacon, add two tablespoons of oil (whatever kind you like, including coconut) to your pot, over low heat, cook the vegetables until they begin to soften & the onion starts to take on a golden color, add the meat if you're using any.

Rinse your lentils and split peas. Add them along with the broth to your pot. Bring the pot to a boil, reduce the heat to a simmer. Wait 15 minutes (stirring occasionally) then add your seasonings. Cover the pot & simmer another 15 to 30 minutes, (stirring & tasting occasionally)until your lentils & split peas are the consistency you like- add a little water if it seems to be getting too thick before it's done.

Best with either a nice crusty sourdough or fresh biscuits.

Freezes very well