soup

An Unexpected Feast: When Grief Meets Gratitude

Posted by | community, compassion, cooking, death, family life, flourishing, food stories, friendship, gifts, grief, kids, soup, Stories | No Comments

We dipped into hearty bowls of butternut squash soup garnished with sprigs of fresh parsley. We passed platters of golden roasted turkey, Nana’s green bean casserole, and homemade crescent rolls. My dear friend added a plate of her family’s special Salvadoran pupusas to the mix, while my famous pumpkin tiramisu chilled in the refrigerator for our grand finale.

What mattered that year was not what we were serving up on our plates but what we were serving up in our hearts. There was a deep gratitude that was almost palpable around the table after the grief journey we had endured as a family.

Just the year before, we had navigated our first holiday without my beloved husband. He was diagnosed with stage four cancer that May and soared to heaven in September, leaving our whole family and community reeling. I never imagined this would be my story. I didn’t ever believe the tasks of a widow-mama would be in my wheelhouse.

That first Thanksgiving we all had to recalibrate for we had lost our leader. I missed him helping me chop the celery for the soup. I missed his booming voice saying the blessing. I missed him entertaining the girls and laughing loud during dessert. His absence loomed large at the table. I had to dig deep to pull up the gratitude then. I had to train myself to name the small gifts – breath in my lungs, three brave daughters, sunsets chasing across the sky, and saving grace.

A year later, the landscape of my heart and our family had changed dramatically.

Just like the abundant food on our table, the blessings were abundant too. My fiancé sat to my right. He started the meal with a blessing-prayer, thanking God for our first meal as a family in the new home we just bought. My youngest girl with the golden hair, like her “Daddy with Jesus,” squeezed the hand of her daddy-to-be. She was bubbling with excitement for the wedding in January where she would be the flower girl.

My dear friend from El Salvador, her two sons, her husband, and his two sisters from India joined our table. They, too, had tasted grief that year as their dad had journeyed through cancer. These were friends who had become like family to us during crisis.

We shared tears and prayers. We drew close together in the gratitude.

After we had emptied the bottles of sparkling cider and most of us were pushing back from the table, there was a kind of hush…

To read the rest of this post, click here and join me at (in)courage.

Italian Wedding Soup: Sharing our souls over a hearty bowl of soup

Posted by | community, compassion, cooking, food stories, Recipes, soup | No Comments

These past several weeks have been marked by tragic headlines – hurricanes whipping coastal cities and neighboring islands, floods devastating Texas, forest fires chasing up the state of California, and a mass shooting in Las Vegas.

These natural disasters and national tragedies weigh heavy on my heart. They push those in the eye of the storm into survival mode. First responders are called from all corners. And the rest of us must shoulder deep grief from afar. It’s easy to start processing all our feelings online and neglect face-to-face time with our family and friends.

With all the heaviness, I find myself hungry for more time with my people, and that requires being intentional.

I know I need to pull my girlies and my husband close and tell them I love them.

I know I need to carve out space to grieve together.

I know I need to lean into the loss and sift the feelings of fear that creep in.

That’s why I started thinking about comfort food this morning. Comfort food is something warm I serve up at my table for the purpose of gathering people and sharing our souls. Comfort food takes a while to assemble and cook. The time is important. We can’t offer comfort to one another in a rush either.

Today I’m sharing a recipe for one of our family’s favorite soups: Italian Wedding Soup. This one can feed a crowd. We serve it up in both the grief and the joy. The marriage of hearty vegetables and meatballs nourish the stomach and the soul well.

I’ve discovered that when I invite my kids into the kitchen to help me cook, it affords us time to talk, process, grieve and encourage one another. My Giada loves rolling meatballs, and Meilani is great at measuring ingredients. Zayla is good at stirring the vegetables in the pot. And everyone is good at the tasting part!

I encourage you in these difficult times to gather your people, maybe invite your neighbors and rev up a pot of Italian Wedding Soup.

For soup base:

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1 cup ham or bacon, diced

1 tablespoon garlic, minced

2 tablespoons olive oil

12 cups chicken broth

2 teaspoons dried oregano

2 teaspoons dried basil

1/4 teaspoon crushed red pepper flakes or a dash of cayenne pepper

1 tablespoon parsley

1 bay leaf

1 can cannellini (white kidney beans)

2 cups spinach or kale leaves

1/4 cup parmesan cheese, grated

 

For Meatballs:

Approx. 30 small meatballs (You may use already prepared meatballs or mix the following ingredients together and roll your own meatballs.)

1 pound ground chuck

1/2 cup unseasoned bread crumbs

1/2 cup parmesan cheese, grated

1/4 cup whole milk

2 tablespoons chopped parsley

1 egg, beaten

1 tablespoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon kosher salt

1 teaspoon dried basil

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together ingredients for meatballs and roll into bite-sized balls.
  3. Place on a greased baking sheet. Bake meatballs for approximately 10 minutes so the meatballs will hold their shape in the soup.
  4. Meanwhile, put a large soup pot or Dutch oven on the stove and heat olive oil at medium heat.
  5. Chop onions, carrots, celery and ham and add to pot.
  6. Mince garlic and add to pot.
  7. Stir ingredients and heat until softened.
  8. Add chicken broth, oregano, basil, red pepper flakes, parsley and bay leaf.
  9. Simmer 20 minutes over low heat.
  10. Drop meatballs into simmering soup.
  11. Cook approximately 10 more minutes.
  12. Add beans, spinach leaves and Parmesan cheese. Keep heat on low and cook 5 more minutes.

**I’d love to send you my Glorygram! It’s a weekly personal note I put together for my friends with an encouraging story, podcast and book recommendations, and my fave recipes! Opt in here.

Freedom Soup: Soup Joumou (Haitian Pumpkin Soup)

Posted by | cooking, food stories, kids, Recipes, serve, social justice, soup, world travel | No Comments

My family is flying out to Haiti this evening. We are so excited to see all our friends after two years. I decided to share with you today one of my favorite main dishes they make us in Haiti. It’s called Soup Joumou or Pumpkin Soup. It’s really more like a stew.

Soup Joumou (pronounced joo-moo) is a central part of New Year’s tradition in Haitian homes. The hearty dish commemorates January 1, 1804, the day Haiti was liberated from France. The soup was once served to French slave masters but the slaves who cooked it were forbidden to eat it. After they won their independence, Haitians prepared and ate the soup to celebrate their freedom. Haiti was the world’s first and only slave nation in history that won its own freedom.

In rural Haiti, where I have spent a lot of my time, the soup is prepared on a three-legged circular iron basket filled with charcoal where the pot sits directly on the coals. The most popular type of pumpkin used to make the soup is the kabocha, a squatty and often speckled green pumpkin that boasts orange flesh. Every Haitian has their own version of Soup Joumou, but it usually includes garlic, onions, plantains or sweet potatoes, cabbage, pasta or rice and the pureed pumpkin to thicken the broth. The soup simmers for several hours. Some kind of seasoned meat, often beef or goat, is added to the soup making it a savory one-dish feast.

Soup Joumou is often made in a large aluminum pot with plenty to share with family, friends and neighbors who gather to celebrate the New Year and Haiti’s hard-won freedom. I like to call it Freedom Soup!


Below are the instructions on how to make Soup Joumou. This recipe has been adapted with the help of my Haitian friend, Gerby Seriphin, to simplify it. This one-pot meal is great to serve for a large group or a party. You might get some crusty bread and butter to serve alongside it!


Ingredients:

Epis Seasoning:
1 small onion, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 yellow bell pepper, coarsely chopped
6 scallions, coarsely chopped
6 garlic cloves, coarsely chopped
1 cup coarsely chopped parsley leaves with tender stems
1/2 cup olive or canola oil
6 basil leaves

Soup:
1 cup distilled white vinegar, divided
2 pounds stew beef (preferably chuck) cut into 1″ cubes
1 lime
1 tablespoon sea salt
16 cups beef or vegetable broth, divided
1 medium calabaza or butternut squash (about 2 pounds), peeled, cut into 1″ chunks
1 16-oz. can pumpkin puree
3 large russet potatoes, diced
3 carrots, sliced
1/2 small green cabbage, thinly sliced
1 medium onion, sliced
1 celery stalk, chopped
1 leek, white and pale-green parts only, chopped
1 1/2 cups rigatoni, penne or other pasta
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1 parsley sprig
2 tablespoons olive oil
1 tablespoon butter, unsalted

Directions:
1. Combine all ingredients for the epis seasoning in a blender or food processor. Blend until smooth like a paste.
2. Pour 1 cup vinegar into a large bowl. Swish stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
3. Stir Epis Seasoning Base, juice from lime, and salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes.
4. Heat 6 cups broth in very large stock pot over medium heat. Add marinated beef, cover, and simmer until meat is beginning to soften, about 40 minutes.
5. Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes.
6. Add can of pumpkin to the broth.
7. Add potatoes, carrots, cabbage, onion, celery, leek, rigatoni, cloves, garlic powder, onion powder, 2 1/2 teaspoons salt, 1/2 teaspoons pepper, parsley, and remaining 10 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
8. Add oil, butter, and remaining 1 tablespoon vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.

Serves 15.

 

**Read more about why I’m returning to Haiti here. Do you have a special cultural dish you make in your family that holds a special story? Please share in a comment. I’d love to hear all about it!

Summer soup?!: Tomato-Basil Bisque

Posted by | cooking, Recipes, soup, Uncategorized | 2 Comments

I know what you’re thinking. Soup is the last thing you want to make – let alone eat – when the temperatures are soaring. I hear you.

However, when you are tired of grilling and the crockpot, you might need to shake it up a bit and make some of this soup. (You won’t even have to heat up the oven!)

I love this bisque because it features some of my favorite summer ingredients fresh from the garden or farmer’s market. Basil. Tomatoes. Peppers. Yum! The original version of this recipe was shared by my college roomie Jen. She likes to serve it up on Sunday nights with grilled cheese sandwiches.

Yesterday I had a small group of ladies over, who are going to help me with leading the New Song bible study group this fall at my church. I know food is central to fostering community with this group of women. We all laughed about how silly it seemed to eat hot soup in summer. I cranked up the air conditioning, and then we licked our lips and dug in for more. The ladies insisted I share this recipe. (Chris and Diane, this is for you!)

In Spain, they serve a cold tomato soup called gazpacho that incorporates some similar ingredients. You could serve this bisque cold with crusty bread like gazpacho if you can’t bear the thought of hot soup in summer. Either way, you must try this recipe! It’s great for a crowd.

 

Ingredients:

2 cups celery, chopped (approximately 8 ribs)

2 red pepper, chopped

1 large onion, chopped

1/2 cup butter, cubed

3 cans (28 oz) diced tomatoes, undrained or 10.5 cups coarsely chopped tomatoes with juice

1 small can (8 oz) tomato paste

4 cups fresh basil leaves

2 tablespoons organic sugar

1 tablespoon sea salt

1/2 teaspoon black pepper

1 cup heavy whipping cream

Directions:

1. In a large soup pot, saute the celery, onion and red pepper in butter for 5 minutes until tender.

2. Add tomatoes and tomato paste. Bring to boil then reduce heat, cover and simmer 40 minutes.

3. Stir in basil, sugar, salt and pepper. Either transfer half of soup mixture to blender and blend or use immersion blender in soup pot to process about half the soup until pureed.

4. Add cream and heat through. (Do not boil.)

5. Garnish with basil leaves.

**I’d love to hear from you? What is one of your favorite summer meals to gather people at your table?

Soup’s on: Italian sausage & kale soup

Posted by | food stories, friendship, inspirational, politics, Recipes, soup, Stories, struggle, transitions, Uncategorized | No Comments

 

This time of year – when colds are plentiful and the air has that memorable chill – all I’m thinking about is SOUP! After perusing many Italian sausage soup recipes, I decided to create my own healthy variety and it was a big hit with my family.

The great thing about this recipe is it uses kale, which you can find fresh at the local farmer’s market this season. Kale has huge health benefits, including being rich in beta-carotene (which protects against diseases of the skin) and a host of vitamins. Kale helps ward off colds and flus during the winter.

This has been a big week for our nation as Donald Trump was inaugurated 45th president. There has been a lot of chaos swirling on the internet and in the world. Now, more than ever, I believe it’s important for us to gather in our homes, our churches, and even in our city’s public spaces to listen well and share our deeper stories. I believe in these challenging times we are all called to the “ministry of presence.” It’s easy to mouth off on Twitter or re-post that article on Facebook that supports our views, but the reality is people are hurting and scared. The most courageous thing we can do is listen. The bravest thing we can do is stand with them.

I’m putting out a soup challenge to you. Make a big pot of soup sometime this month. It could be this recipe below, or another favorite like my Tortilla Soup, or a family recipe of your own. There’s something about the warm comfort of soup that brings a group of people together. You might add a salad or a loaf of crusty bread and butter to melt over top of it. Invite some neighbors, perhaps a family from your kid’s school, or someone else you want to get to know. Step out of your comfort zone and into their story, then come back to tell us about it here or on Instagram.

Soup’s on! #soupsonchallenge
Italian Chicken Sausage and Kale Soup

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
2 red potatoes, chopped
1 15-oz can crushed tomatoes (or fresh, of course, if they’re in season)
2 garlic cloves, minced
6 cups (cage free, organic) chicken broth
1 teaspoon basil
1 teaspoon oregano
1 teaspoon fennel seed
1 teaspoon salt
1/2 teaspoon black pepper
1 package Italian Chicken Sausage, cooked and cut into bite-sized pieces (I use Trader Joe’s sweet Italian sausage or Sicilian Italian sausage if the crowd can take a little spice.)
3 cups thinly sliced kale (green or purple)
1 15-oz can canellini (white) beans
¼ cup butter

½ cup grated parmesan cheese
Garnish: Shaved parmesan cheese

Directions:

  1. Add olive oil to a large stock pot and turn to medium-high heat.
  2. Remove sausage from casing and saute in olive oil. (You can use a potato masher or fork to break up sausage)
  3. Meanwhile, chop all onions, celery and potatoes.
  4. Add the minced garlic to the sausage and saute until fragrant.
  5. Add the chopped veggies and tomatoes to the pot.
  6. Add chicken broth and spices to pot. Bring to a boil.
  7. Reduce heat and add kale and beans to pot. Cook an additional 10 minutes.
  8. Stir in butter and parmesan cheese.
  9. Serve with shaved parmesan cheese for garnish.

Makes approximately 8-10 servings.

*Gluten-free

 

Move over, pumpkin! A more sophisticated squash has arrived

Posted by | community, cooking, food stories, Recipes, soup, Uncategorized | No Comments

 

 

I am a pumpin lover. Let’s just be clear about that. I live in Central California so our weather is not always the greatest indicator that Fall has arrived. Sometimes it’s way into November before we get to pull out the cozy sweaters and don our boots. When I see pumpkin products at my fave grocery stores and coffee shops, I know it’s time.

That said, I have noticed some pumpkin backlash this year. The marketing of pumpkin products has pushed people so over the edge they can’t deal. Never fear: a much more sophisticated squash is here.

Butternut squash has long been one of my personal favorites. I love its subtle flavor in soup, chili, ravioli, lasagna, tacos or even as the more classic, roasted veggie side.

As with most squashes, the hardest part of dealing with butternut squash is actually breaking into the thing. You might want to skip your arm workout for the day if you intend to prep a raw butternut squash. I like to choose the ones with a longer neck and shorter bottom. This means less seeds to dig out and more melon-colored flesh to cube for your recipe.

Not up for veggie chopping therapy? There’s a simple short-cut. Go buy pre-cut butternut squash from places like Trader Joe’s or Costco. (It’s so worth it!)

Today I’m sharing two of my favorite recipes using butternut squash. One is considered a chowder, the second is our classic Thanksgiving first course. Tradition! (she sings loudly in her best “Fiddler on the Roof” impression…) Both of these recipes feed a crowd. It’s the perfect excuse to invite people to your table for some face-to-face time.

I don’t know about you but I’m longing for in-person connection these days. Everything feels so tense and nasty online. It’s difficult to wade through the newsfeed to really hear each other’s stories. I’m pushing myself to make space for community, for processing around the table, for asking the hard questions, for pressing in to engage with family and neighbors. Won’t you join me? Please share about your gathering over butternut squash in the comments!

 

The proof is in the pot

 

Fall Squash & Corn Chowder (serves 10-12)

 

Ingredients:

10 slices bacon, chopped (We prefer turkey bacon but you can choose!)

4 tablespoons organic butter

2 medium onions, chopped (1 yellow & 1 red.)

2 chopped bell peppers (red, yellow or green)

1/4 cup flour (I use gluten-free flour or whole wheat pastry flour.)

8 cups chicken broth

4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the pre-cut packages of squash in the refrigerator section of Trader Joe’s or Costco)

4 medium russet potatoes or sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons oregano

2 16-oz. bags frozen corn or 4 cups fresh corn kernels

1 cup whipping cream or plain yogurt

2 chicken breasts (Save time and buy a rotiserrie chicken & shred)

1 cup chopped green onions

1/2 cup cilantro, chopped

2 teaspoons salt

1 teaspoon pepper

 

Directions:

  1. Add butter to a large pot and melt.
  1. Chop bacon and saute in butter until crispy.
  1. Add chopped chicken to pot and saute with bacon until golden brown.
  1. Add chopped onions and 1 bell peppers. Saute until onions and peppers are soft.
  1. Add flour; stir 3 minutes until flour starts to bubble.
  1. Mix in broth, squash, potatoes and oregano; bring to a boil.
  1. Reduce heat to medium-low; simmer uncovered until veggies are tender (approximately 15 minutes).
  1. Add corn, cream/plain yogurt, remaining bell peppers and simmer additional 10 minutes.
  1. Add green onions, 1/2 cup cilantro; Simmer 5 minutes.
  1. Add salt & pepper.
  1. Ladle chowder into bowls and garnish with cilantro.

Prepping butternut squash aka the best arm workout ever

Thanksgiving Butternut Squash Soup

 

Ingredients:

1 medium onion, chopped

2 tablespoons olive oil

3 tablespoons butter

2 medium butternut squash, peeled & cubed

2 tart granny smith apples, grated

1 cup celery, chopped

3/4 cup white wine (sherry or chardonnay)

Organic chicken broth (48 ounces)

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon parsley, for garnish

1/4 cup heavy cream

 

Directions:

  1. Melt butter in large pot. Add butternut squash. Saute in pot for 15-20 minutes until soft.
  1. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
  1. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
  1. Puree soup using immersion blender.

 

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

 

Serve with cornbread muffins, crescent rolls or other hearty bread.

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