One of the things I struggle with when it comes to meal planning is lunches. Lunches shouldn’t be that complicated, right? But for some reason I always draw a blank at lunchtime.

Yesterday I had a mom friend over and when the topic of lunch came up, she said she struggled to figure out what to cook, and often forgot to buy “stuff for lunch” when she went grocery shopping (me too!). I was surprised. I thought I was the only one.

I think it’s a little bit of laziness on my part, truthfully. I cook a hot breakfast and dinner every day, but I don’t always want to “cook” lunch. I’d be in the kitchen either preparing or cleaning up after a meal all day long if I did (at least, that’s my perception).

The problem is, I don’t like to go the sandwich route. Sadie and I are wheat free and I try to limit the amount of grains the other kids eat. And I never have leftovers because dinner is wolfed down by hungry chillins within 10 minutes of them sitting to the table.

One of my goals this year is to be more prepared for lunchtime. I keep reading that truthfully lunchtime is the most important meal of the day. In terms of calories, we should eat our biggest meal in the middle of the day, when we’re most active.

Soup is a great lunchtime option.

Soup is:

• Generally quick and easy to get started, then it can cook while you attend to other things
• It can be made in large batches and reheated for a few days
• Healthy and often quite inexpensive

Here is one of our favorite soup recipes. I love black beans, but I never liked black bean soup until I made this recipe! It’s healthy, easy, fast, cheap and the kids like it. Win!

I offer proof:

Simple Easy Black Bean Soup

(for people who don’t like black bean soup)

Serves 4. Double if you’re feeding a crowd like me.

• 4 cups black beans, cooked (this is 2 cans, but I always use dried because it’s so much cheaper!)
• 2 cups broth (I use homemade chicken broth)
• 1 c salsa
• 1 tsp cumin
• 1/2 c sour cream

1.  In a blender or food processor, combine the broth, salsa, cumin and half the beans. (I think this is why I like this recipe – it’s the texture).
2. Pour mixture into saucepan and add remaining beans.
3. Cook on medium for about 10 minutes.
4. Serve in bowls topped with sour cream.

Also yummy with cheese and tortilla chips.

* This recipe is an adaptation of the black bean soup recipe in The One Armed Cook, one of my favorite cookbooks. I’ve mentioned it many times here over the years.

What are some of your favorite lunch ideas, soup or otherwise?

I’ve started a list of our favorite lunches in my planner and would love some unique ideas.