Soothe. A word that conjures up a variety of images depending on our personal histories, our coping mechanisms and, well, the nature of the thing needing to be soothed. Food has always been a go-to for me when I am in need of soothing, and I’m not alone. A 2020 CUNY study explained that sweet and starchy food helps our bodies make serotonin which makes us feel calmer and decrease the stress hormone cortisol. A number of similar studies show that people feel less depressed, anxious and irritable after consuming carbohydrate-rich foods. Fatty foods like bacon and cheese, actually have a numbing effect, that helps decrease the emotional response to stress.
A look at the etymology of soothe tells us the word comes from the Middle English sothen (“to verify, prove the validity of”), from Old English sōþian (“to verify, prove, confirm, bear witness to”), from Proto-West Germanic *sanþōn, from Proto-Germanic *sanþōną (“to prove, certify, acknowledge, testify”), from Proto-Indo-European *h₁es- (“to be”).
I love understanding the origin of this verb. I think the contemporary interpretation is that soothing is meant to simply reduce stress, worry and fear but these origins show us something much deeper…much more intentional is at play.
To identify the thing inside of us that is amiss and to then address it, is one of the more profound ways we can validate our experience as humans. To be sure, there are a host of ways we can misunderstand or overdo “soothing,” but understanding the intention behind the words, invites us to acknowledge the specific thing that is in need of soothing. It is a call to pay attention and then to answer that call accordingly. Done well, it becomes an invaluable tool of self-reflection
With recent events, I find myself in need of soothing. This soup— with its layers and complexity—is doing the trick. Try it out and let me know if it soothes you as well.
Soothing Bean Soup
(Cook time: 3+ hours Serves:2)
1c. dry white beans
1/2 pound chorizo
1 bunch kale (any kind)
1/2 lemon
1/2 onion onion quartered
4 cloves garlic sliced (three for soup and one for croutons)
2 bayleaves
EVOO
Butter
Salt and pepper
8c. room temperature stock (chicken, parm, or veggie)
Old bread
Method:
Sauté aliums and lemon (pulp down) in EVOO.
Add stock, beans, bayleaf, salt and pepper.
Cook for three hours, adding stock as needed to keep beans
covered.
In separate pan, sauté the chorizo and the kale.
Make garlic butter croutons.
Fold in chorizo and kale into beans before serving and top with croutons.