Lickety split black bean and spinach soup
1 medium onion chopped
1 tablespoon olive oil
1 teaspoon cumin seed
1 can black beans, drained
1 can fire-roasted crushed tomatoes, 1 can water
1/2 teaspoon turmeric
salt and pepper, to taste
1/2 pound baby spinach
Saute onion in olive oil until soft, add cumin and cook until fragrant. Add remaining ingredients and bring to a simmer then remove from heat and serve.
I was out quite late Sunday night and up entirely too early on Monday so for dinner I wanted something quick and easy. This soup fit the bill perfectly.
The update on Gwen is that her white blood cell count is still way too high. She is going in for x-rays this afternoon to see if there’s something lurking. If we find nothing then we are going to let her be for awhile unless Dr. S has changed his mind since Saturday.