Laboring Through Lent

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Today we wrap up our Lenten Soup & Stories series with a perfect ten. Or rather … a perfect eight! The post comes from Marcia Mattern, wife to one and mother to six (just look at that gorgeous family!). She’s a convert to Catholicism, a dietitian, a doula, and a Catechist for Catechesis of the Good Shepherd. Really, she’s just an all-around awesome and kind woman whom I deeply respect and admire.

Marcia and family live on a hobby farm in central, Illinois. Close enough to Des Moines that I’m hopeful we’ll get together again some day soon, yet far enough away that “some day soon” might not be possible for some time. In the meantime, I’ll continue keeping up with Marcia digitally at her online home, A Mother Wonders Why.

IT’S LENT. It’s still Lent. (Have you finished your Lent yet?) Sounds a lot like “Have you had that baby yet?” to me. Yes for some of us, we can easily relate Lent to pregnancy. There is so much out of our hands. Forty days, forty weeks (or in my case more like 41 or 42 weeks!) Waiting and waiting for that baby, waiting and waiting for Easter.

Perhaps you’ve had the experience of a sickness or trial during Lent. Maybe our Heavenly Father taught you something new in your prayer life. I recently mentioned gripping my seat for whatever God might give me during this year’s Lent. It’s quite a ride. Lent and pregnancy are a whirlwind. {Blow Holy Spirit, blow!}

So for me this Lent, I’ve been thinking about pregnancy. I’m not physically pregnant this year, rather this is a forty days pregnant with alms, sacrifice, and fasting.

During my last pregnancy, I would often ask myself: is THIS the last meal I will make until the baby arrives? Is this (hopefully) the last grocery store run I must make before the labor begins? Will I have to sleep one more night uncomfortably?

Do you ask yourself similar questions during Lent? How many more Fridays do I have to eat fish? Can I make it through my prayer goal one more day? Will this be the last purple Sunday that I drag my humanity to unite with God in prayer? (Isn’t it about time I’ve stayed with my Lenten promises!)

In the midmorning nearly 18 months ago, I began having some random contractions with baby #6. I had a visit with my midwife in the afternoon and thought that perhaps I wouldn’t feel like making dinner. I ran waddled to the refrigerator and began to make soup. So I made a soup for lunch — black bean and butternut squash soup. The labor did begin in earnest that afternoon. And I was right, I really didn’t feel like making dinner. Thankfully, I had this soup for my midwife and visitors and me that evening when baby was in arms and not under my heart.

So as we find the end of Lent, I’m praying you’ve birthed some new practices into your life. Perhaps God has given you a heart for a more consistent prayer life. Maybe you’ve embraced fasting from the thing you love the most. Or you’ve failed, but regained your focus at setting aside alms. And maybe, just maybe, you’ve labored these forty days with the Cross in your embrace.

Black Bean Butternut Squash Soup

(A.K.A., Labor Soup to feed a family of soon-to-be 8)

2 Tablespoons olive oil
1/4 cup finely diced onion
1 Tablespoon oregano
4 cups peeled, seeded and cubed butternut squash
2 cans black beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes, undrained (try the fire roasted!)
4 cups vegetable broth
1 1/2 cup coarsely chopped green pepper

Heat oil in large stockpot. Sauté onion. Add oregano, squash, beans, tomatoes, and broth. Heat to boiling. Reduce heat and simmer for 15 minutes or until squash is tender. Add green pepper and simmer for 3 more minutes.

BONUS Recipe: Bread to serve with the soup.

Note: This recipe is modified from a friend who blogs at By Prayer and Petition.

2 cups warm water
1/4 cup honey
1 1/2 tablespoon active dry yeast
1 teaspoon salt
1/4 cup coconut oil, melted
6 cups flour (I use 2 cups white winter wheat, 1 cup whole wheat and 3 cups all purpose)

Mix all ingredients in a mixer. When mixed well, switch to a dough hook for kneading.

Let rise in greased bowl until doubled in size.  (cover and place in warm spot for best results)

Punch down and divide into two loaf pans. Or place on bread baking stone.

Let rise an additional 30 minutes.

Bake at 350 for 30 minutes or until golden on top and when tapped makes a hollow sound. Let cool for 20 minutes on rack before slicing.

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Read all Soup & Stories entries here.