Beneath the loud hum of our hustle, there is the still, small voice that invites us to step away from producing and rushing so we can spend time in His presence being restored and blessed.
God, being the kind guide and Abba that He is, asks us to commit to something for our own wellness and wholeness. You won’t hear an argument from me—not one problematic peep—when God tells me to step away from the computer and curl up for a midday nap instead! Setting aside and respecting a holy time of rest is more than a command; it is a gift.
“The Sabbath was made for man, not man for the Sabbath.” Mark 2:27
Because it was made for us, embracing Sabbath shifts a daily “nothing special” experience into a mysteriously divine one. We transform a time of renewal into a spiritual practice. We bring meaning to the smallest of routines. We elevate a simple meal to a sacred ritual of connection and gratitude. And those changes have nothing to do with what we wear, serve, do, or the social status of who we feed. It has everything to do with the state of our heart.
And believe me, I understand that it isn’t always easy to get to that state of heart and mind. I mean, we’re living full lives that are demanding on even the slow days, right? As you personalize routines and rituals, you will uncover a Sabbath way of going about your week. You’ll find new ways of viewing tasks and priorities, serving your family, cultivating your own wellness, and connecting with the Creator who is eager for you to rest in Him.
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Chicken Chipotle Black Bean Soup
Prep Time: 10 minutes • Cook Time: 30 minutes • Yield: 4 bowls or 8 cups
Ingredients
2 (15 oz.) cans black beans, drained and rinsed, divided
1 (7 oz.) can chipotle peppers in adobo sauce, divided
2 cups low-sodium chicken broth, divided
1 T. avocado or olive oil
½ medium yellow onion, finely chopped
5 cloves garlic, minced
1 cup chunky salsa 1 (15 oz.) can fire-roasted corn, drained
1 tsp. ground cumin
½ tsp. smoked paprika
Salt and freshly ground black pepper, to taste
2 cups cooked, shredded chicken
½ cup Greek yogurt or sour cream
1 large heirloom tomato, diced
Fresh cilantro leaves, roughly chopped
Lime wedges, tortilla chips, and
shredded cheese, to serve
Directions
1. In a food processor, combine 1 can of black beans, 2 chipotle peppers with their sauce, and 1 cup of chicken broth. Process until smooth, then set aside.
2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and sauté until soft and translucent, about 7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the pureed black bean mixture, the remaining can of black beans, remaining chicken broth, salsa, corn, cumin, and smoked paprika. Stir to combine and bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer the soup for 15 minutes, stirring occasionally. Taste and season with salt and freshly ground black pepper as needed.
5. Finely chop the remaining chipotle peppers and stir them into the soup along with the shredded chicken. Cook for an additional 5 minutes to allow the flavors to meld and the chicken to heat through.
6. Ladle the soup into bowls and top each serving with a dollop of sour cream or Greek yogurt, diced tomato, and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side to squeeze over the soup.
7. I love to serve this with some tortilla chips and shredded cheese.
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Soup’s On!
Sabbath Soup, by Kathi Lipp, includes convenient meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this book invites readers hungry for refreshment to take a full day off and enter into the Sabbath rest that God designed for us.
Settle into weekly rhythms of meal prep and experience the peace found in dedicated and intentional time with God, family, and friends.
Learn more about the book and how to purchase here.
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