Leek & Sweet Potato Soup

There's something really comforting about making a big pot of soup. I love standing in my kitchen and feeling the steam on my face as I watch the water boil. It's as if everything else happening in this chaotic world falls away in the moment. There is just me, my growling stomach, and a big pot of delicious soup.

I also feel like soup eases stress. Maybe it's because I love making it. Or maybe because it requires patience to eat it. If you eat it too soon, you burn yourself. If you eat it too fast, you spill it. Eating soup requires presence. What a good reminder I need at the moment.

This morning I was up at 6:45, already in the living room on my computer going at the Big Paper again. Instead of words flowing from my brain about social change theories, my mind began to talk me: Trust that you are doing the best you can. Practice compassion with yourself. This paper will not get finished in one day or in one week. It is okay - and necessary - to take breaks sometimes. Stop trying to do everything at once. This is a process. And this process is about you and your life. Point taken.

I had a different interesting experience today in my research on Carol Gilligan. I don't know if you have ever heard of her, but I just began researching her work because of my upcoming coaching class. What an amazing woman! She is most widely known for her book In A Different Voice, which was published in 1982.

Gilligan transformed the way that psychologists think about gender and female development. Before her, all psychological concepts of human development used men as the standard. Researchers did not think twice about dropping women from studies (or not including them at all). I can't believe I was at UW for four years studying psychology and women's studies and no one ever talked about her! It's amazing how so many things have changed for women in the past several decades, and yet, there is so much more work to be done. If you're interested in finding out more about her, you can watch some clips of her speaking here.

2 leeks
3 large carrots
2 zucchini
4 ribs celery
2 medium sweet potatoes
1 cup cooked black beans (optional - I love using beans in soup for extra protein, but you can take it or leave it)
1 Tbs olive oil
2 vegetable bouillon cubes
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried dill
1/2 tsp dried thyme

Slice the leeks, carrots, and celery in slices (about 1/4 inch thick). Cut potatoes into small cubes.

Add the olive oil to a pot and turn to medium heat. Add the leeks and garlic and saute for about 5 minutes. Stir frequently because you do not want the leeks to brown. Add about 3-5 cups of water (depending on how much broth you like) and bring to a boil. Add the carrots, zucchini, celery, sweet potatoes, bouillon, salt, pepper, dill, and thyme. Let simmer for 45 minutes - 1 hour, until vegetables are the desired texture. Add the black beans (if using) and let simmer an additional 5 minutes.