When good things turn really bad

All the reds soup

Friday couldn't have started out better. A friend and I got ourselves all dressed up and headed for lunch at a popular restaurant here in Paris. We oohed, and we aahed, we ate like queens and soaked up the constant attention from the (as usual) all male serving staff. We got tipsy on some fine wine and three and a half hours later, finally giggled our way out of the restaurant, bellies full and entirely content.

And then there was the misery of saturday night, when my friend and I both found ourselves firmly implanted in our bathrooms, with no reprieve for about 8 or 9 hours. Oh the horror.
There are better ways to spend a weekend then suffering the effects of what I can only guess was food poisoning.

By mid-Sunday my body was so weary from the toll of the night before, every bone in my body ached and it was all I could do to stand up for more than 10 minutes at a time. Any thought of food made me cringe, but by this time, part of my stomach pains were mixed with hunger. Half a banana and a half cup of rice was about all I could manage all day.



And now, it's day three. I'm weary but on the road to recovery. All I can think about now is fresh fruit and vegetables, whole grains and legumes. I have a strong urge to get back to basics, to say no to heavy sauces and strange foods whose descriptions you have to ask 3 times just to understand what you are eating. I need a break from restaurants and bakeries, and any foods that are not prepared by me, with extreme caution, in my own home.

I found myself revisiting an old friend today at lunch-- a soup that I used to make regularly in my vegetarian days. I hadn't made it in about 5 years but there it was, dutifully copied onto my computer, just waiting to be rediscovered. And now that my body is ready to be fed again, I felt myself craving it. It's healthy and simple and right now, that's about all I need.

All the Reds Soup
(adapted from a book called the Ultimate Vegetarian which I can't find listed on Amazon, except for one by the same name which isn't the same book that I've got tucked away in storage.)

2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups chicken or vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)

Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes. Top with chopped parsley or a bit of grated cheddar if you wish.

Notes:
-A bad or bland stock will make or break any soup, so be sure to use a good one.
-The original recipe calls for a shot or two of Worcestershire sauce which I don't have, but it does add a nice touch if you should choose to use it.
-the grated cheddar is so not a European touch but it sure tastes good.



Vegetarian Soup
Kidney Bean Soup

Soup Recipes
Healthy Soup