Throw Together Rice & Bean Soup

Today is Earth Day. 

What could be better than a day dedicated to reminding us to care for the very planet that cares for us?

This makes us think about what can we do to make a difference? Obviously, we can walk or bike instead of driving, turn off lights in empty rooms, lower our thermostats in the winter, etc. 

What about food?

• We can buy food that is sustainably raised. I look for organic, bio-dynamic and sustainable labels on my food when I can. I shop at Farmer's Markets whenever possible to meet the farmers who are growing my food.
• I look to the Environmental Working Group's Dirty Dozen and Clean 15 to inform my purchases about pesticide loads in produce. 
• I eat a plant-based diet. According to the Food and Agriculture Organization of the United Nations, "According to a new report published by the United Nations Food and Agriculture Organization, the livestock sector generates more greenhouse gas emissions as measured in CO2 equivalent – 18 percent – than transport. It is also a major source of land and water degradation."

Some people think that eating a plant-based or vegan diet can be really hard, especially for busy families. There are plenty of recipes here and all over the Internet that show how easy it can be to eat vegan, whether for a meal here or there, or all the time.

When I'm busy, I love to throw together a nourishing delicious soup that can feed us for dinner and get packed in thermal containers for lunches over the next day or two.

This one is a variation of a dish I make all fall, winter and spring. This week, I used pre-chopped veggies from Trader Joe's, other times I use what's plentiful at the Farmer's Market.

Top your thickened soup the next day with fresh tomatoes.

Throw Together Rice and Bean Soup (vegan, gluten-free, food allergen free)
Makes approximately 10 servings

Ingredients:

• 5 cups chopped vegetables (carrots, cabbage, broccoli, celery, green pepper, red pepper, etc.)
• 1 onion, diced
• 1 15-ounce can cannellini beans, drained and rinsed (or 1 3/4 cups cooked beans)
• 1 1/2 cups brown rice
• 2 vegan gluten-free bullion cubes
• 1 28-ounce can crushed tomatoes
• 8-10 cups water (depending on desired thickness)

Preparation:

1. Combine all ingredients in a large stockpot .
2. Bring to a boil.
3. Reduce heat and simmer 45 minutes, or until rice is cooked.
4. Soup will thicken as it sits. Eat it as a stew the next day or thin with more water.
5. Refrigerate uneaten portions for 3-4 days, or freeze for 3 months.

This recipe was shared with Allergy Free Wednesday!

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.