I haven’t written much about food lately. My love/hate relationship with this necessity of life has trended toward the latter in recent months. The root cause of this discomfort has been the intent to reverse the weight gain associated with my back surgery. At best, I’ve stalled that gain.
My husband started a diet around the same time with lots more success than I’ve had. When I mentioned this contrast to my family doctor recently, she told me, “Don’t despair about this. My husband could lose weight just by sleeping fifteen extra minutes a day.”
Right now my husband is resting. Sleep has been elusive for him this week because he had his second rotator cuff surgery in 18 months. I’ve heard that such a surgery used to be remarkably painful. Now there’s a 3-day nerve block that alleviates the worst part of recovery from the surgery.
Unlike me, my husband is practically a model patient, good-natured and oriented to reality. He is not grouchy or prone to confabulation. He wouldn’t complain loudly about the help then whisper that he’d given birth to alien twins that had been absconded moments after birth, which is exactly what I did once upon a time years before I met him.
I decided to make him some ham and bean soup today. Now that his appetite is returning, I thought I’d make him something to help him rebuild after the surgery. The soup was well-received, for he ate four bowls of it.
This soup has plenty of onion in it. Actually, both my husband and my daughter railed against the smell of the onions sweating in butter. My daughter hid from it, complaining that the smell would be bonded to her shower-wet hair. Then my husband asked me to open a couple windows to air out the house.
I suppose that they do not have the happy association I have with that smell. It is the scent that assailed me every time I arrived for a holiday meal with extended family while I was growing up. In my family, a good gathering began with the sight and smell of yellow onions sweating in hot butter or lard.
Ham and Bean Soup
- One large yellow onion, finely diced
- generous dash freshly ground pepper
- 3 cups sliced carrots
- 3 stalks celery, sliced
- 3 T butter
- 1 bay leaf
- 8 cups chicken broth
- 1 lb ham, cubed into 1/4-1/2″ pieces
- 3 16 oz. cans great northern beans, drained
Melt butter in dutch oven over medium. Add diced onion and pepper to pan and cook, stirring occasionally until translucent. Stir in carrots and celery. Cover and cook for five minutes. Add remaining ingredients, cover and turn heat to medium-low. Simmer for 45 to 60 minutes until vegetables are tender. Serve with toast or garlic bread.