Happy New Year from Second Harvest! We hope your last few weeks have been safe and restful. As the first month of the year unfolds, things are already moving quickly — at least around here! Partner agencies are opening back up from the holidays, spring event planning is in full swing, and our new website launched just before Christmas.
Looking Forward with Intention
Amidst the hustle and bustle of accomplishing New Year’s resolutions and re-establishing routines, we want to encourage you to take this month not as a time to sprint full-speed ahead, but rather to slow down and consider the new year intentionally and deliberately. What do you wish to bring into 2024 with you? Are there new things you’d like to try? How can you be a good friend to your neighbors — and yourself?
Our 2024 Vision
One of Second Harvest Food Bank of East Tennessee’s goals for the year ahead is to distribute more meals than ever to folks experiencing food insecurity. Throughout 2024, our aim is to continue to grow our programs to meet the needs of the continually increasing number of East Tennesseans at-risk of hunger. These next few months are particularly critical. Year after year, we see this number rise during the colder months, when heat bills are at a high, limiting many families’ capacity to finance their groceries as well. Your support ensures our ability to provide adequate, regular food access to our neighbors and guarantees our broadest reach possible — no matter the season.
Cold Weather Cooking
Getting into the kitchen can also be an excellent way to slow down and reflect. This month, we’re sharing a simple yet nutritious soup recipe that’s perfect for nourishing our bodies during the winter season.
Hearty Bean & Rice Soup
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 11
Ingredients
- 2 Tbsp oil
- 1 yellow onion, scrubbed with clean vegetable brush under running water and chopped
- 4 garlic cloves, minced
- 1 (14.5-oz) can sliced carrots, chopped, or 3 carrots*, scrubbed with clean vegetable brush under running water and chopped
- 2 (15-oz) cans beans (kidney, pinto, etc.), rinsed and drained
- 1 (15-oz) can diced tomatoes, or 1 (15-oz) can whole tomatoes, diced 6 cups low-sodium vegetable or chicken broth
- 3/4 cup white rice, uncooked and rinsed, or brown rice**
- 3 packed cups spinach, gently rubbed clean under running water, stems removed
- 1 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
*If you use raw carrots, add them to the pot with the onion and garlic in Step 2.
**If you use brown rice, allow more time for cooking (about 50 minutes) on Step 5.
Directions
1. Wash hands with soap and water. Sanitize surfaces before starting. Use clean utensils.
2. Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 3-4 minutes or until onions are soft.
3. When onions are soft, add carrots, basil, oregano, salt and pepper. Cook for 1 minute.
4. Add broth and tomatoes with juice and bring to a light boil.
5. After the mixture comes to a boil, add the beans and rice. Bring to a simmer, cover, lower heat, and cook for 15 minutes or until rice is cooked.
6. In the last few minutes of cooking, stir in the spinach until wilted.
7. Serve hot. Store leftovers in an air-tight container and refrigerate for 3-4 days.
Reheat leftovers to an internal temperature of 165°F.
Recipe adapted from The Garden Grazer blog
A Legacy for the New Year and Beyond
As you reflect on 2024, you may be considering your financial goals for the year. We’d like to encourage you to consider incorporating planned giving into your financial resolutions. A legacy gift offers the opportunity to fight hunger not just this year, but for many years to come. If you’d like your resolution to be one that creates an enduring impact on our community, there’s no easier place to begin than FreeWill’s online estate planning tool. If you have any questions, please don’t hesitate to contact us at legacy@secondharvestetn.org. Here’s to fighting hunger and feeding hope, this year, and all the rest!