Soup for the Transitional Soul

Didn’t I warn you about things getting a bit whacky around here?  I feel like I haven’t posted on GPD in forever!

I’m glad to report that I’ve made it through the final days of office work intact [phew!] and have even successfully guided the new hire into her new digs!  [thankyouverymuch.]

I’m still in the eye of the storm, though, as this now means that I need to start and finish one paper due today, and another paper and presentation due tomorrow [I, of course, have been too busy with life to do them until now…].

“You can’t just turn on creativity like a faucet. You have to be in the right mood.”

“What mood is that?”

“Last minute panic.”

–  Calvin + Hobbes

I am positive that it’ll all get done, somewhere between teaching kickboxing, seeing my chiropractor and class today.  Somehow these things always work out just fine Winking smile.

In other news, Ben came home with the sniffles last week [he’s a special ed teacher].  I played care-taker until the sickness finally got to me on Sunday [boo!].  Laying low hasn’t really been an option, so I’ve been carrying around a bunch of tissues and tea, and trying my very best to function properly until things settle down a bit.

I’ve also been guzzling this nutrient-packed lima bean/butternut squash soup like you wouldn’t imagine. I made a huge pot last night and have eaten it for every meal since.  Mom adapted it from a recipe in Real Simple a few months ago, and while my version is good, I’ll have to ask Mom for her magic secret because hers was out-of-this-world delicious.

I’ve already decided to add strips of baked chicken to the mix to add more protein [as this is pretty much the only thing I’m eating right now]—and next time I plan on baking the butternut squash first to add more depth—but I wanted to give you the basic recipe, which is vegan and yummy as is.


Immunity Soup


  • 1 c dried lima beans
  • 2 Tbsp olive oil
  • 1 large onion – chopped
  • 4 cloves garlic – chopped
  • ~1 c dried shiitake mushrooms [to equal 8 oz once water is absorbed]
  • 8 oz portabello mushrooms
  • 1 bay leaf
  • 1 medium butternut squash [about 2 lbs] – cubed to about 1’’
  • 4 c veggie broth/stock
  • 1 bunch kale – stemmed and cut to pieces
  • salt + pepper to taste


Soak beans in water overnight.

Boil 5 cups water, then immerse dried shiitake mushrooms in liquid, cover and let sit for about ten minutes, or until the mushrooms have absorbed liquid.   Strain liquid to remove any particles, and save the liquid for the soup. 

In a medium-large pot, heat oil over medium heat.

Saute onion and garlic for about 8 minutes, or until soft and translucent.

Raise the heat to medium-high, then add mushrooms for another ten minutes or so, until cooked.

Now add the broth/stocks to the mix [both the mushroom and veggie – you should have about 8 cups or so] and bring to a boil.

Mix in the butternut squash, lima beans, salt and pepper; lower the heat and allow to simmer for about 50 minutes, or until the beans are tender. 


Stir in the kale, add final spices, and allow to cook for about 5 more minutes, or until the kale is wilted.

Enjoy!  Makes 8 hearty servings.


I’m off to see the chiropractor and then teach kickboxing [have you ever tried to teach a fitness class while sick?  No bueno!].  Here’s to feeling better soon

Thanks for all your patience, friends!  Now that I’m officially done with work, I hope to be more present here again!!  This whole transition is going to be interesting.  Have a beautiful day!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


6 thoughts on “Soup for the Transitional Soul

  1. Momma says:


    I got you a Liberation gift, it’s on my table at my house 🙂 Hope you love it!!

    I need some of this soup, too!!

    Love you!

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