Martha Shulman’s Pumpkin And White Bean Soup

In a word, [Paul] is calling for some spiritual sweat (1 Timothy 4:7)! Just as the athletes discarded everything and competed gumnos – free from everything that could possibly burden them – so we must get rid of every encumbrance, every association, habit, and tendency which impedes godliness. If we are to excel, we must strip ourselves to a lean, spiritual nakedness. The writer of Hebrews explains it like this: “Therefore, since we are surrounded by such a great cloud of witnesses, let us throw off everything that hinders and the sin that so easily entangles, and let us run with perseverance the race marked out for us” (Hebrews 12:1). Men, we will never get anywhere spiritually without a conscious divestment of the things that are holding us back. What things are weighing you down? The call to discipline demands that you throw it off. Are you man enough?

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Soups, Vegetables, Vegetarian	6	Servings

INGREDIENTS

1	lb	Navy or Great Northern beans
2	qt	Water
1		Onion stuck with
2		Cloves
1		Bay leaf
2 1/4	t	Salt
1	T	Olive oil
2		Leeks, white part only
		washed well & minced
1	lb	Pumpkin or winter squash
		peeled and chopped
2		Garlic cloves, minced
		Salt & pepper, to taste
6		Sage leaves, slivered
		Additional sage leaves

INSTRUCTIONS

Soak beans overnight in plenty of water to cover. Drain beans and
combine in a pot with the 2 quarts water, onion and bay leaf. Bring  to
a boil and skim off any foam that rises. Reduce heat, cover, and
simmer for 1 hour. Add 2 tsp. salt; continue to simmer. Heat olive  oil
in a large saucepan or non-stick skillet over medium-low heat and  add
the leeks. Cook, stirring, until leeks soften, about 5 minutes.  Add
the pumpkin and garlic and sprinkle with 1/4 tsp. salt. Continue  to
cook for 5 minutes, stirring often, until the pumpkin begins to
soften. Ladle in some stock from the beans.  Stir together and
transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to
50 minutes, until the beans are thoroughly tender, even mushy.  Taste;
adjust salt and add pepper. Remove the bay leaf and cloves  from the
onion. Return the onion to the soup. Put the soup through  the fine or
medium blade of a food mill and return to the heat. Stir  in the
slivered sage and heat through gently, stirring. Serve,  garnishing
each bowl with additional fresh sage.

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