Crockpot bean soup. Two cups of mixed dried beans (soak overnight; helps if you boil them for 15-30 minutes before putting them in the pot), two or three 14-oz cans of crushed or diced tomatoes (or one bigger can), a chopped onion, a couple Italian sausages, some chopped carrot, a split or whole jalapeno, cumin, cinnamon when I feel adventurous. The only required ingredients are the beans and sufficient combination of tomatoes and water to make it a soup and give it some flavor, though the sausage and onion helps. One batch makes, oh, eight to ten servings, I'd say -- enough that my boyfriend and I each have two bowls on the night I make it, and two bowls another night, and I have it for lunch for several days.