Autumnal Vegetable Soup

Exercise and I go way back.  We’re like the friends I had in elementary school.  You know, hanging out everyday for the summer (because we’re neighbors), then pretending we don’t even know each other during the year.  Or like in high school, when we hung out way to much and our relationship exploded with a hip fracture.

I can always rekindle my bond with exercise.  As I’ve gotten older, I’ve begun to treat my friendships with great care.  I have to take my friends on dates.  We have to pencil each other in.  I have to pay the bill.

Unless my workouts are blocked into my calendar, we probably won’t hang out.  I’m too cheap to pay for the gym.  Exercise is pretty reluctant to get back into my life right now.

But I did 60 squats the other day.  And stretched for half an hour.  I still won’t buy a gym membership, but as soon as I create a workout calendar, we’ll be biffles once again.  I hope.

It might go without saying, but working out won’t work out unless I’ve got the diet to go along with it.  Aside from the occasional cobbler, cookie, and cake, my diet is outrageously healthy.  Whole wheats.  Ryes.  Teas.  Beets.  Sweet potatoes.  Greens, greens, greens.

And sometimes the-pumpkin-I-carved-into-an-owl-turned-vegetable-soup.

Demolished.  Is it weird that I just pulled the pumpkin from its outdoor refrigerator, chopped it up, and threw it in a soup?  Am I going to get botulism?

To be perfectly honest, there was little to no measuring for this soup.  I also don’t really remember what I threw in.  I hope that doesn’t make you nervous.

Autumnal Vegetable Soup.

1 1/2 cups dry white beans
6 cups of water
1lb pumpkin meat, cubed
bunch of beet greens, chopped into 1in pieces
3 celery stalks, chopped into 1in pieces
5 medium carrots, chopped into 1in pieces
4 cloves of garlic, minced
4 vegetable bouillon cubes
1 teaspoon salt
1/2 teaspoon chili pepper flakes
1/2 teaspoon ground mustard seed
1/4 teaspoon ground ginger
pinch of ground sage
pepper, to taste

Soak the beans in water in a large pot overnight, or at least 8 hours.  Once soaked, drain the water and replenish with another 6 cups.  Bring the water to a boil and add the bouillon cubes.  Reduce to a simmer and cook for about 45 minutes, until the beans are al dente (slightly firm).  Add the spices, garlic, celery, and pumpkin and cook for 20 minutes, until the pumpkin is soft.  Turn off the heat and add the beet greens (just to blanch).

Wait for it to rain and it’ll warm at least 8 pairs of cold hands.  And fill as many bellies.

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