Tuesday, April 19, 2011

Pinto Bean and Rice Soup

     Wow, I can't believe it has been so long since I last posted! Although life has been extremely busy here, and finals are coming up later this week, my lack of posting has been partly due to my slight change of diet. My daughter and I have been eating entirely vegan.  I haven't eaten meat in years, and kept my use of dairy low, so it wasn't a big change for me. I missed cheese for about two days, and that was that, not a big deal at all.
     While my diet change wasn't due to the nuclear disaster (I was already eating vegan when that occurred), radioactive cesium and iodine have been detected locally in our air, rain water, and drinking water, in milk from various parts of the country- found as far east as Vermont, and in spinach, mushrooms and strawberries from California. Since we know that toxins become more concentrated as they move up the food chain, it's one more reason to stick to a vegan diet and remain low on the food chain for the foreseeable future.  I have noticed one change in my health since I made the change, my migraine headaches are much less frequent and much less intense.

    When the bulk of one's diet is whole foods; fruits, veggies, legumes and whole grains, there's not much involved in food preparation and few recipes are really needed. Unless you are trying to recreate processed foods at home, the most involved part of food prep is simply the chopping of veggies. Eating this way is perfectly suited to a busy lifestyle. I always have to smile to myself when someone says they do not have time to eat healthy. What could be faster than cracking open a banana, peeling an orange, or biting into a crisp juicy apple for a snack? They are ready to eat with no preparation needed.

     This soup has become our favorite of late. I make a huge pot, which disappears in one day at my house;)  Here's what I did.

Pinto Bean and Rice Soup   
4 carrots, diced
1 head celery, diced
1 small onion, diced
1 clove garlic, minced
2 large handsful green beans
1 handful chopped red cabbage
1 can diced tomatoes or 2 freshly chopped tomatoes
1 bay leaf
2c. veggie broth
3 qts. water

6 c. cooked pinto beans
2 c. cooked brown rice
1 large handful chopped kale
2 T. no-salt seasoning (I use Costco organic no-salt seasoning)

Combine all ingredients through water on the list in a large soup pot, bring to a boil and simmer 20 min. Then remove bay leaf, stir in beans, rice, kale and seasoning and heat through about 5 minutes. Enjoy.


iRaw May 4, 2011 at 10:10 PM  

Hi Janet, I hope you're doing well! Your soup looks great.. packed full of healthy and delicious veggies.

janet May 5, 2011 at 11:40 AM  

Hi Chris, it's wonderful to see you blogging again!

detwilerh May 11, 2011 at 8:14 AM  

Hello,I loved the pinto bean and rice soup recipe.Thanks for sharing. http://weightlossreviews2010.blogspot.com

Tara B. November 13, 2011 at 1:09 PM  

This looks great! Printing and trying this week!

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