Queen of Cups: Make Soup


This kind of feels like that episode of Seinfeld where George discovers the joy of combining food with sex. Except for me, it’s food with tarot. I think George got overly ambitious and was dumped after a smoked meat on rye incident. I’m hopeful this will end better for me.


Well, it looks like the Queen of Cups was enjoying being with us so much that she booked some more dates. In all honesty, I was completely UNsurprised when I pulled this card for us again as I’m certainly still feeling that Queen of Cups energy. The delicate space between so much to offer and so much to protect requires witnessing and tending of a special brand that often leads me to nourishment. What are the things that nourish you?


It seems like a rather obvious answer, but soup. I recently made one that really fit the bill. Not only because it was literally nourishing but also because it marked an honouring of the change of season, (it felt so good to be eating hot, belly-filling food), I had the opportunity to share it with a friend, and lastly, taking the time to use dried beans has brought a food back into my life that I truly missed. That big pot of stick to your ribs elixir struck all the right chords and if I could, I would feed it to all of you. But since that’s impossible, instead I will share the recipe and hope that it nourishes you or that you find room for something that fits your bill even better. Maybe it’s smoked meat and making out.


NAVY BEAN SOUP


Start by soaking 2 cups of dried navy beans in 6 cups of cold water for 8 - 24 hours in the fridge. I’d always heard that dried beans were much easier on the digestive system and it appears to be true.


Saute in a big pot until starting to soften: Half a red onion 3 stalks of celery, diced 2 large carrots, diced 1 medium potato, diced Salt and pepper to taste

Add your drained beans and 1 large can of whole tomatoes Add 3 vegetable stock cubes and 8 cups of water Cook for about 1 hour or until your beans are tender Add 1 cup of chopped flat leaf parsley and up to 1 tablespoon of fresh thyme

Finish with a couple tablespoons of red wine vinegar


I ate it with sourdough bread and butter for dipping. I think it would also be great with a dollop of sour cream. Bon appetit.

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