I only get sick “for real” about once a year, so it’s only natural that this event should coincide with finals. I guess my immune system leaves me with no choice but to study in bed with tea. I totally fell asleep studying GI nutrition therapy last night and may or may not have dreamt about assessing a patient with a blind loop.

In better news, I made pumpkin black bean soup today.

Ingredients:

• 1 tbsp olive oil
• 2-3 cloves garlic, minced
• 1 15-oz can black beans (low sodium=bueno)
• 1 15-oz can canned pumpkin
• 1 15-oz can diced or stewed tomatoes
• 2 c water
• cumin
• chili powder
• cinnamon
• pepper
• red pepper flakes

Directions:

1. Wash hands obsessively. Pour yourself a cup of tea. If you’re not already sick, add a shot of whiskey and toast to your good health. Or mine.
2. In a large pot, saute garlic in olive oil on medium heat.
3. Add beans, pumpkin, and tomato, then spices.
4. Add water and stir well.
5. Allow to simmer for about an hour, stirring occasionally. You can also use an immersion blender to puree it all, but no way was I up to the challenge this afternoon.

Serve with crusty bread or Ezekiel English Muffins, which I just found out are f-ing amazing!