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3 days ago
SeaGate Food Bank
Hello Friends,
This month well be out at 16 locations throughout Northwest Ohio distributing senior boxes! If you or someone you know is 60 years of age or older who may be in need of a little extra help with food give us a call at 419-244-6996 to find out more information.📞

Hello Friends,
This month we'll be out at 16 locations throughout Northwest Ohio distributing senior boxes! If you or someone you know is 60 years of age or older who may be in need of a little extra help with food give us a call at 419-244-6996 to find out more information.📞
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3 days ago
SeaGate Food Bank

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5 days ago
SeaGate Food Bank
🫵👉@University of Toledo School of Nursing and University Of Toledo College Of Medicine, Molecular Medicine Track 👈🫵  You my friends rocked out!!! This group brought along big energy and is currently holding the 2023 heavy weight title for stuffing over 600 food boxes full of smiles and food for seniors in need! Now THIS my friends is how its done!💪(Much appreciation Nurse Sue for bringing the students out to help🌹. )

🫵👉@University of Toledo School of Nursing and University Of Toledo College Of Medicine, Molecular Medicine Track 👈🫵 You my friends rocked out!!! This group brought along big energy and is currently holding the 2023 heavy weight title for stuffing over 600 food boxes full of smiles and food for seniors in need! Now THIS my friends is how its done!💪(Much appreciation Nurse Sue for bringing the students out to help🌹. ) ... See MoreSee Less

1 week ago
SeaGate Food Bank

👀 totally in clock watching mode today...there is a home somewhere with black bean soup simmering in the crock pot...marinating...slowly...😋(whispers: waiting for a taste tester...) 🏃‍♀️👩‍🦽👩‍🦼🏃‍♂️ #happyfriyay
Ingredients
• 1 (8 ounce) package dry black beans
• 2 stalks celery, cut into thirds
• 2 bay leaves
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 large carrot, diced
• 3 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon hot chile flakes
• 1 ½ teaspoons salt
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (14.5 ounce) can water
• 1 tablespoon red wine vinegar
• 3 dashes hot pepper sauce, or to taste
Directions
1. Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
2. Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; sauté until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
3. Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
4. Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
Cook's Notes: To make ahead, you can do steps 1 through 3 the night before. Store the bowl of the slow cooker in your refrigerator overnight until you are ready to start cooking. Soup can be partially pureed for a thicker consistency.
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