I remember why and since I've been asking that question, here is the answer to this why question. Why did I think I would like to make homemade soup? Because it is cold and it is soup weather? Because we are trying to eat healthy again after our diet wrecking trip to The Inn on the Biltmore Estate? Yes and yes. Then I remembered in the midst of preparations why, I HATE (yes I know that is a very strong word) to cook. If you read my previous post I told you I have been a little on the cranky side, well soup preparation totally took me to the other side. How I wish I could report it was like the Bible when Jesus said to the disciples in the boat, let's go over to the other side and then I would fall asleep just like the Lord. I think my ability to rest and sleep might be my best Christ like quality. WWJD? Sleep. Anyway, I assembled all the ingredients to make Pumpkin Black Bean Soup. I knew I had everything because last Friday I took a stinking grocery list to the store with me. Funny but ( it's true I could so go Carpenter's right here), I couldn't find the vegetable broth. I looked all over the place for it and since Roy had put up the groceries last Friday, I did what everyone else in the world would do, call him. He answers the phone, "can I call you back?" and dense headed me, not taking a hint that he might be busy or have someone in the office, blurted out...WHERE IS THE VEGETABLE BROTH? He told me he would call me back and hung up. I knew better than than to ask right then, but I was desperate and cranky. I had just chopped green onions and red pepper people, I had rinsed the black beans, measured out the spices, had the pumpkin ready to roll and the can of diced tomatoes open and ready to be emptied. But there wasn't any broth to be found. Roy called back and told me where he thought he had put it, nope not there. Suggested several other locations where it could be and thank goodness he is not me, because these were all legitimate places to look, not a smart Alec response like I might have been tempted to make with the words sun doesn't shine at the end of the sentence. He said and I think maybe a little sarcastically, "I would love to come home and help you look but I can't." So, the process of turning stuff off and getting my purse plus my mink coat since I was going to the Play Grocery Store to buy over priced vegetable broth began. I looked one more time and found it on the top shelf with the tea bags and coffee. Guess that is logical, some people like to drink broth...personally, I'm not a fan. So crisis averted and thankfully I didn't have to wear my mink and sweatpants to the Play Grocery Store. I resumed said preparation. Did I mention that Buddy was having an attention getting fit at my feet during all of this? I talked to her but didn't pet or in any other way pay any tactile attention to her. She can get loud. Once I had finally assembled, prepared and boiled the soup and only then turning it down to warm for simmering did I give her a snack. That's all she wanted. How do you young women with small children ever prepare any food products? Maybe I should go back to My Fit Foods next week. Maybe we aren't that tired of it after all.
Why, oh why, do fools fall in love? Have no clue, but why, oh why, do I think I want to make baked homemade, low cal, low sugar donuts? Maybe I'm not craving donuts as much as I thought I was...
There is a biblical lesson to all of this. I don't want to be Martha, don't have the attention span to sit still and be Mary, so I'm probably more like Lazarus, dead to the world asleep until the call to wake up and come forth and then visit with everyone. Yes, I see myself more social in the story.
For those of you still reading my ramblings, here is the recipe for Pumpkin and Black Bean Soup from the Jan/Feb Experience Life magazine.
Makes 8 servings
1 tbs olive oil
5 green onions (white and light green parts), thinly sliced; slice dark part and save for later
1 red bell pepper chopped
3 cloves garlic, chopped
1 1/2 tsp of ground cumin
1/2 tsp dried thyme
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) pure pumpkin puree
1 can diced tomatoes with juices, preferably no salt
1 can (14 oz) of HIDDEN vegetable broth...emphasis HIDDEN added
1/2 cup water
1/2 salt to taste
1/8 cayenne pepper to taste
Heat oil in large saucepan over medium heat. Add white and light green onion, red bell pepper and garlic; cook stirring occasionally, for 4-5 minutes or until soft. Stir in cumin and thyme; cook;stirring occasionally for 1 minute.
Add beans, pumpkin, tomatoes, and juice, broth (I'm over the broth now), and water. Bring to boil. Reduce heat to love, cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with green onion tops and serve.