changes – and christmas lima bean soup

There are two sides of me: The organic veggie-growing, back-to-the-land “me,” and the “me” who’s been known to dump out a can of Campbell’s Chunky Soup and call it lunch more than every so often. I have no excuses ‘cept that their clam chowder has a special place in my heart. (Blame Laura Ingalls Wilder’s “The Long Winter.”)

In these next few months, though, I’ll be veering decidedly toward the healthy, green tea-drinking “me.” Andrew is embarking on a new diet due to inflammation-related health concerns, and so, his new eating habits naturally translates to our new eating habits. Which is actually a very good thing, because the non-inflammation approach makes a lot of sense from a healthy eating perspective and doesn’t require one to do anything that’s just plain wacky, like eating steak for breakfast, lunch and dinner.

The premise of the anti-inflammation diet, in a nutshell, is to remove all the stuff that has been known to increase inflammation or allergic or digestive reactions in the body – wheat/gluten, sugar, dairy, caffeine, acidic foods like citrus and tomatoes, etc. – and replace them with lots of fruit, vegetables, beans, fish, good fats and non-wheat whole grains, in order to get your system back to its baseline level. Then, gradually re-introduce these foods one a time, and see how your body reacts. It’s also recommended to avoid processed wheat and refined sugar regardless of whether your system can or can’t tolerate them, but we all know that.

Obviously, the first few months of the diet is the most limiting. Especially since Andrew is allergic to fish.

Aside from the tomatoes and booze (nothing comes between me and my tomatoes and red wine), I can live like this. At least for meals at home.

With these guidelines in mind, a recent dinner went something like this:

(Freshly picked goodies from the garden)

(Young Christmas Lima beans – from our mystery bean plants last year – getting a good soak)

(Zukes, frozen – also from our summer/fall harvest)

(A few more ingredients and voila! A hearty bean and vegetable soup)

–

CHRISTMAS LIMA BEAN AND VEGETABLE SOUP

Ingredients
(add more or less of anything; we created this on the fly, Andrew-style)

1 cup dried Christmas Lima beans, soaked overnight and then dunked in rapidly boiling water for 2-3 minutes
1 large yellow onion, diced
1 1/2 bulbs of garlic, diced – yes, that’s one whole bulb and half of another (see “good” list above)
bunch of celery ribs, diced
4 carrots, sliced or diced
4 14.5 oz. cans of chicken or vegetable broth, plus extra water if needed
2-3 cups kale chiffonade (Swiss chard or collard greens work, too)
2 cups or so zucchini, sliced into half moons or quarters
2 slices turkey bacon, diced (optional)
Dried basil
Olive oil
Salt and pepper
Parmesan cheese (optional)

Directions

Drizzle olive oil in large stock pot; add turkey bacon and brown until crispy. Remove bits and set aside to drain on a paper towel. Add more oil if needed, then onion and garlic and cook briefly, one to two minutes, to release their flavors. Season with salt and pepper. Add celery and carrots; cook for about 5 minutes. Add stock, then beans. Throw in a palm-full of dried basil. Bring to a boil and then simmer, uncovered, for about 45 minutes. Check beans; eat one to make sure they’re cooked through. Add kale and zucchini; bring heat up to medium. Cook for 10 more minutes. Adjust seasonings. Remove from heat and serve with a sprinkle of turkey bacon and Parm. (Cheese for me, none for Andrew.)