egg salad sandwich and an experimental soup

I made my favorite low energy snack - egg salad heavy on the dill on a piece of toast with a giant slice of an amazing heirloom tomato. I make a large enough batch to have leftovers.

7 hard boiled eggs

5 TBS Vegenaise (original), my favorite mayo alternative (I hate mayo). Note: the label doesn't explicitly state gluten-free, but the ingredients look fine adn I have never had a problem).

1 heaping TBS dried dill

heirloom tomato
toast

Hard boil eggs - I covered the eggs with cold water in a medium sized sauce pan. I brought the water to a boil, and then cooked for 5 1/2 min (this will give you a soft but not runny center at elevation at least). I then removed form heat, poured the hot water out and covered with cold water. I then peeled the eggs and threw them into a bowl to which I added the veganaise and dill. I stirred/smooshed this together.
I then toasted a piece of bread (in this case, Glutino flax bread), placed a large slice of heirloom tomato on it and then a dollop of egg salad.

Refrigerate extras.

And now that I have had a snack, on to the soup... I am enjoying a cold Redbridge as I make this; very refreshing(this is one of the better gluten-free beers out there).

4 strips bacon, cut into small pieces
1 medium onion, diced
2 14 oz cans pinto beans, rinsed and drained
4 medium sized potatoes, cut into small chunks
1 small head of purple cabbage, chopped
2 14.5 oz cans of stewed tomatoes (I used the muir glen, they stew them with celery, carrots, etc.)
1 TBS chicken soup base (I used an ultra fatty one)
6 c. water
2 tsp salt

place the bacon, potatoes and onion into a large pot, and cook on medium stirring occasionally until the onions are transparent and bacon has browned around the edges. Next add the beans, salt, tomatoes, cabbage, chicken base and water. Cover and bring to a rolling simmer, stirring occasionally. Cook until potatoes are tender.