Days Filled with Joy
Do you ever have those moments when you’re just tickled pink about your job? I don’t know what you do to fill your time. Maybe you’re an accountant, a lawyer, a waitress, a cook, a mom, a dad, in TV marketing, or TV producing…Ã‚ I often feel like that. Sometimes I can’t believe that I’ve finally found something that I really love love love to do.
I mean, sure, this career that I’ve chosen is a lot of work. The other day, I took 138 photos of my lunch, before I could eat it, so I could use them in this blog post.Ã‚ But, you know what? It makes me so happy to take photos of my food.
I love the natural light from the window, the wooden chest that I take most of my photos on, the steam that rises from a hot dish, the pots and pans, plates and bowls, silverware and cups that I get to use.
I find joy in all these things. In creating a dish that makes Husband practically yell with delight. In the smell of garlic cooking in olive oil. In a fridge full of fresh, organic produce.
And in soup.
Oh how I love soup.
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
I hope your days are filled with joy.
- 1 T olive oil
- 4 C dried 8 bean mixture, soaked overnight, and rinsed
- 1 large shallot, chopped
- 1 carrot, chopped
- 2 cloves garlic, diced
- pepper, to taste
- pinch cayenne
- pinch ginger
- 1 bay leaf
- 3 T balsamic vinegar, divided
- 4 C stock (chicken, veggie, or beef)
- 4 C water
- 4-6 C stock or water, as needed
- 2-3 T lemon juice
- 1/2 to 1 t salt
- 1 T dried parsley
- Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
- Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.