Beans, Beans, The Magical FRUIT! Week 3

Beans, Beans, The Magical FRUIT!, Week 4:

Meatless Tortilla Soup

3 cans great white northern beans (mix it up! You don't have to use all white beans)
1 15 oz can diced tomatoes (I used a big 28 oz can cause it's what I had)
1 TBS oil
1/2 onion diced
3 cloves garlic, minced (1/8 tsp dried)
4 oz can chopped green chili's
2 tsp ground cumin
1 tsp oregano
3/4 -1 1/2 tsp cayenne pepper
1/2 tsp salt
14 oz vegetable broth
3 cups shredded Monterrey jack cheese
12 oz lite sour cream
leftover salty beans (optional)
1-2 cups of frozen corn (optional)
1-2 carrots, chopped (optional)

Garnish with SUPED-UP Guacamole, diced fresh tomatoes and chopped fresh cilantro.

Start a cookin' your rice (enough for your family) and then....

1. Saute onions and spices until transparent.

2. Add everything else to the pot except cheese and sour cream. Bring to a boil and then simmer 20-30 minutes.

3. Just before serving add cheese 1 cup at a time and then sour cream*

This is also a great soup recipe for the crock pot. Saute the onions with spices until transparent and then just add everything to the crock pot and set to low.

Place rice in bottom of bowl, pour soup over, top with tortilla chips, chopped tomatoes, avocados or SUPED-UP Guacamole, chopped cilantro (*and sour cream and cheese if you want to add this individually instead of to the entire pot of soup) for fancy nights. Or, eat it plain when you are in a hurry. You can't go wrong.

I can't tell you how yummy this soup is, you will have to find out for yourself!

Salty Beans are also a hit when I make my half hour chili from the Dean Ornish Cookbook. It really is half an hour to make and you'll be interested to hear what one of the main ingredients is....find out next week on our next installment of Beans, Beans, The Magical Fruit! Mini Series.

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Beans, Beans, The Magical FRUIT! Week 1

Beans, Beans, The Magical Fruit!

Mini Series, Week 1

If we are going to center this blog around the fruits of the vegetarian tree, it is imperative that we start with beans. When I jumped feet first into vegetarian eating I had no idea what to feed my family. Moms cannot live on tofu alone, but at that point that was what I thought vegetarians ate. Over time I have learned to eat, serve, and enjoy tofu, but my life and family staple are beans in all forms. They are hearty filling protein alternative. When combined with brown rice, seeds, nuts, corn or wheat they are a complete protein with all of the amino acids needed. For a great article on what beans can do for you and your family check out this article on webmd.com.

With all of the praise I sing for beans I will warn you. They didn't make up the magical fruit ditty for nothing! When your body is not used to all of that fiber it might take a while for your digestive track to become adjusted, but give it time! Our household had an interesting four to six weeks and then we leveled out. Now when we eat fatty or sugary foods we have more gassy problems then most people do over a bowl of chili. Your body will adapt. When you feed it well it will expect it in the future.

Be Brave, BE Bold, eat BEANS!

To start off our Beans, Beans, The Magical Fruit! Mini Series: Salty Beans (a real staple, see another post HERE) and Garlic Onion Mexican Rice

First off I learned this simple recipe from my friend with a Mexican heritage, Jose. His mother was an expert at pots of beans. I was shocked at the simplicity of this food.

Salty Beans

5 cups dried pinto beans

1 onion peeled and halved

Water to the top of the crockpot

Cook on high all day. 1 hour before serving salt to taste. I use about 2 TBL of Salt for an entire 5 cup crock pot.

I use these beans for absolutely everything. The day I first cook the beans we might eat them over mexican rice. Which was another gift from my Mexican friend, Jose.

Garlic Onion Mexican Rice

1 TBS Olive Oil

3 cloves garlic, minced
1 onion, chopped
2 cups rice
salt

Saute garlic and 1 chopped onion in the bottom of a stock pan with olive oil. When onions are translucent add 2 cups of rice. Stir until slightly browned. Add water according to pkg directions. Bring to a boil with lid off. Once water is boiling add salt by small increments until it tastes like broth. The only thing I can tell you is to keep tasting. You will know when it all of a sudden tastes yummy. Turn heat down to low, cover until water is absorbed.

Enjoy under your salty beans with a yummy green salad on the side and serving of corn.

*Next up on our Beans, Beans, The Magical Fruit! Mini Series: The Salty Bean Burrito Bar

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*