Fall in All It’s Glory as Demonstrated by Soup.

October 16, 2013 3 Comments
 "I think every woman should have a blowtorch." -Julia Child

“I think every woman should have a blowtorch.” -Julia Child

I love fall.  I love the fresh clean air.  I love putting on a light jacket and draping a scarf around my neck as I head out the door.  I love watching the goldfinches on the feeder turn from brilliant yellow to musty grey.  I love seeing another layer of pine needles carpeting the ground in back of the house.  I love long drives through hills painted with red, yellow and orange leaves.  I love frost on the grass.  I may have mentioned, I love fall.

The cold and darkness of fall urges us to slow down. This is the time of the year to reflect on health, replenish energy and conserve strength. It is also the perfect time to recharge our batteries and generate vital energy, Qi, in order to live, look and feel our best.

In China, as well as throughout the world, food is medicine. Food as therapy is a concept that began thousands of years ago in China and is a core component of good health as described in the The Yellow Emperor’s Classic of Internal Medicine, which is the Chinese medicine bible.  Being aware of the energy the fall harvest and incorporating these foods in simple ways really compliments your body’s energy balance. Foods like sweet corn,tomatoes, sweet potatoes, winter squash, beets, turnips, pears, carrots, local raw honey, bananas, almonds, and vinegar (any kind) are all beneficial.

Eating warm hearty soups,  is especially helpful for this time of the year.

At our house, you can count on a kitchen filled with smells of bean soup, beef stew, chili, minestrone, potato, black bean or french onion soup with meatloaf thrown in for an extra touch of comfort.   If I do say so myself, I make the best bean soup in the world.

Bean Soup Recipe, ala Goldin

Soak pkg 15 Bean Soup beans over night.  Pour off the soaking water and add the beans and a meaty ham bone to an electric roaster.  I use Wellshire Pork Shanks-all natural, seasoned uncured.  I get them from Whole Foods.  Also add diced onion and a pinch of salt.  I cover the ingredients with fresh water, a little over the top of the beans. Get the mixture boiling by cooking at 450 degrees for about 20 minutes, then back the temperature down to 200 degrees. Cook most of the day. When it’s fall-apart tender, separate the ham bone from the ham meat and return the meat to the soup.  Soup’s on when the beans break down and create a thickened broth.     Drizzling a little extra fine olive oil atop the ladled soup adds a flavor nuance you won’t want to miss.  Accompany your soup with buttered corn bread and you have a meal to warm the coolest fall night.

Bon Appetite, enjoy your meal.  Becky


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Comments (3)

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  1. Robin Haggerty says:

    I am not a fan of fall because it leads to winter and cold weather, I am however a big fan of good soup in the winter. Thank you for the recipe!

  2. maryannlemar says:

    recipe sounds great..think i’ll try it

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