“To do good, you actually have to do something.” – Yvon Chouinard
One of the things I like most about my blog is that by having this platform I challenge myself to try new things and support companies and organizations that promote eating healthy and eating mindfully. Meatless Monday is a company I have been supporting for a long time and I recently became part of Meatless Monday‘s “Bloggers on Board” campaign, which is a group of food bloggers who have designated one meat-free day per week and use their blog to help spread the word about what a meat-free day can do for individual health and the health of our planet. Being a Meatless Monday blogger has already given me many unique and exciting opportunities as a food blogger and I’m grateful to be included.
My latest opportunity has introduced me to Slow Food USA. On December 10, 2018, Slow Food USA is partnering with Meatless Monday and Camellia Beans to celebrate Terra Madre Day. Here is the excerpt from the Slow Food USA website:
“Food for Change Meal”
RAISE YOUR FORK TO EAT FOOD FOR CHANGE!
Every year on December 10th, thousands of people around the world celebrate Terra Madre Day by gathering ’round good, clean and fair food. This year, we are focusing on Food for Change, showcasing how food is a delicious solution to climate change. Our everyday food choices have a huge impact on the planet. It’s time to cook up a better future! A healthy planet doesn’t have to mean boring food. We are partnering with Camellia Beans and Meatless Monday to highlight delicious plant-forward dishes.
Slow Foods USA graciously sent me one pound of dry pinto beans and I decided to use my Camellia Beans to make a warm delicious mexican-style soup. This was actually my first time ever cooking dried beans and it really was not as hard as I thought. I used a quick-cooking method and ended up freezing the leftovers that I didn’t use for this recipe. Didn’t know you could freeze beans? Me either! Here are some great tips courtesy of Kitchen Treaty!
Now that it’s winter time I am making so many soups and this one is my new favorite. I created this recipe for Terra Madre Day because it is full of vegetables and flavor and is perfect to eat on Meatless Monday. Terra Madre Day is about being conscious of the food we eat and the impact it has on our planet. Animal protein requires more water and land to produce. Due to raising livestock, it also produces way more carbon emissions than planet-based agriculture. So when we consciously choose to eat a meatless meal, we are choosing to create a healthier lifestyle and a healthier planet.
- Yield: 6 servings
Nutrition facts (per portion)
- Calories: 210
- Carbohydrate Content: 40g
- Fat Content: 1g
- Fiber Content: 11g
- Protein Content: 12g
- Sodium Content: 613 mg
- Sugar Content: 3g
Southwestern Pinto Bean Soup
Adapted from, Camellia Brand. Original Source: Minimalist Baker.
Ingredients
- Canola Oil - 2 tablespoons
- Small onion - chopped (approx. 1/2 cup)
- Garlic - 4 cloves, minced
- Taco seasoning - 2 teaspoons
- Green Bell Pepper - 1/2 cup, chopped
- Red Bell Pepper - 1/2 cup, chopped
- Vegetable Stock - 4-6 cups
- Camellia Brand Pinto Beans - 4 cups, cooked
- Frozen Corn - 1 cup
Instructions
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Directions for How to Cook Dry Pinto Beans
- via WikiHow - worked great for me!
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Directions for Soup:
- Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
- Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
- Add two teaspoons of taco seasoning and stir well.
- Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
- Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
- Simmer covered for 30 minutes.
- Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.
