I’m challenging myself to post a picture every day during the month of November (30 Days To Be Thankful For) and to add a caption as to why I am thankful. — Emily
Day 11, November 11
Today I am thankful for vegetable soup.
A dusting of snow fell this morning, and later in the day a biting, north wind leaned against the kitchen windows. Vegetable soup and banana muffins sounded very appealing on such a chilly day, so today I gathered the ingredients and made soup, filling the kitchen with its steamy aroma.
First, I sauteed the onions, celery, garlic, and carrots in the stock pot. Next I added canned green beans from the store and frozen, diced tomatoes grown in the garden. I searched the refrigerator for small bits of leftovers to add to the soup: two mushrooms, a jar of beef broth, a container of roast beef from Sunday’s roast, two leaves of kale, and fresh parsley from my CSA box. In my pantry I found four, small potatoes, so I peeled and cubed them and threw them in the pot, too.
To season the soup, I add salt and pepper and a dash of chili powder à la Evelyn.
Nearly 30 years ago, Evelyn, a member of my church, taught me how to make vegetable soup and how to make it taste like love. I had been bronchitis’ prisoner for a week and had two small children to care for. I was exhausted, I was discouraged, and we all were hungry for something homemade. Evelyn knew and brought us a meal of vegetable-beef soup (with a dash of chili powder), bran muffins, and raspberry jello. It was more than nourishment for our bodies; it was food for my discouraged heart. She taught me about doing simple, servant things, to show others in the body of Christ that we care.
Just as a body, though one, has many parts, but all its many parts form one body, so it is with Christ. I Corinthians 12:12
Now you are the body of Christ, and each one of you is a part of it. I Corinthians 12:27
The church is also like a big pot of vegetable soup, many ingredients long-simmered together to make a nourishing meal. In the church we have those who are brightly colored as carrots or as ordinary as a can of green beans, but who could do without either of them? Some are a little trendy like kale, but full of vitamins. Some of us are a little old like the leftovers, some new like the freshly picked parsley. There are those who are seemingly “bland” as a potato, but, oh, so comforting, and there’s always someone who adds a little spice like the chili powder. Each of us as individuals has something to offer the stockpot–a flavor, an aroma, a texture that’s unique to us.
I remember Evelyn’s gift as I ladle the steaming soup into bowls tonight, and I’m thankful for her example. I try to make my soup (and my church) taste like love.
* name changed