A blog about soup...

Chop. Saute. Simmer. Stir.

In addition to working on a doctoral degree in public health and getting my consulting business off the ground, I've spent much of the past year deciding what to blog about. I am also trying to rediscover the simple joy that once came from writing but has for some time eluded me. I think blogging might offer a way back to the good times with words. Deciding on a focus for this endeavor has been a challenge.

Here's a list of a few ideas I've rejected as the subject for this blog:

• healthcare reform,
• turning fifty,
• the trials and tribulations of being a doctoral student,
• how to cope with an empty nest,
• innovations in leadership development,
• everyday objects that tell stories about my life,
• friendships that last,
• friendships that end,
• the badges on my Girl Scout sash,
• my favorite children's books,
• Native American health issues,
• motherhood,
• divorce,
• remarriage,
• living a healthier life,
• the ups and downs of life as an entrepreneur,
• why I love the NYTimes crossword puzzle and KenKen
• education reform,
• feminism,
• amusing stories about my cats,
• change your outfit/ change your life.

In the end, I settled on blogging about soup and the things I think about as I'm stirring the pot -- sometimes deep or profound, often ordinary -- hopefully interesting enough to get you stirring the pot too.

Here's a place to start...let me know what you think.

White Bean and Escarole Soup

In a large heavy bottom pot, saute in a few tablespoons of good olive oil until tender and just beginning to brown:

1 large yellow onion

1 carrot

3-4 celery stalks (with leaves if possible)

1/2 head garlic

Add:

1qt organic low-sodium veg table or chicken broth (or make your own)

1 lg can crushed tomatoes (fire-roasted organic if possible)

1 or 2 cans Jannelle beans (white kidney beans) --rinse before adding!

4 cups water

fresh or dried herbs to taste -- oregano, thyme, basil or combination

salt and pepper

1 head escarole (soaked twice and rinsed well, chopped into 1 inch ribbons)

Cover and cook until escarole is tender, stirring occasionally, about 1hr.

Can also be made in a slow cooker on low for 5-6hrs or high for 3-4hrs.

Serve with crusty peasant bread, grated Parmesan cheese and good Chianti.

Enjoy!