Abuela's Special Vegetable Soup

Chunky vegetable soup at your house was a treat.  The fun began when you started to prepare the vegetables. I was the happy recipient of your discarded strips of potato and carrot peel, celery ribs, fennel stalks. Butter knife in hand, I set to work industriously in the covered patio outside your kitchen.

We both chopped, sliced, and stirred in unison, you at the kitchen counter; me, at a picnic table, listening to your crystalline voice. You always loved to sing.

Abuela in her garden

You brought your soup to the table with a radiant smile. My pretend soup ended up in the trash. 

You didn’t complain if your 11 grandchildren made a mess, but you never tolerated rude language. “¡Te voy a poner una papa caliente en la boca!” The threat of a hot potato in our mouths was an effective deterrent.

Years later, when it was time for me to make soup for real, I asked you what made your soup taste so special. Your green eyes twinkled and you settled down for a chat, matecup in hand. The secret ingredient included flavors from the land of your ancestors, Spain.  

“Mix a couple of tablespoons of olive oil and a heaped tablespoon of smoked paprika and heat over a low fire until the paprika dissolves,” you said. The paprika imparts a smoky yet subtle flavor. “Make sure you don’t burn it, or it’ll taste bitter. Then trickle this infused oil on the soup.” 

These orangey-red pools of oil carry flavor, family traditions and childhood memories. 

- Ana Astri-O’Reilly is a fully bilingual Spanish-English travel blogger and writer originally from Argentina. She now lives in Dallas, USA, with her husband. Besides writing on her travel blogs, Ana Travels and Apuntes Ideas Imagenes, Ana has published travel and food articles in a variety of outlets as well. She likes to eat good food, read good books and play tennis (she’s a beast at the net!)    

Mom's Garden

In later years, before her last tiller disappeared and cancer from 50 years of smoking reduced her to large tennis shoes and large ears with her shrinking body in between, Mom regularly put on shorts atop pantyhose atop varicose veins and tilled the garden. She allowed no weeds to grow between rows, none within sucking distance of the nutrients her vegetables consumed from the rich alluvium left by countless floods of the nearby creek, augmented by 5-10-10 fertilizer, the percentages of nitrogen, phosphorus, and potassium of her preferred blend.

Mom kept the tiller among nearby trees—pin oaks, pines, sycamores, and poplars—where she cranked it and directed its twisting tines out to the rows of corns, beans, peas, potatoes, squash, okra, and tomatoes. Neighbors who passed on the nearby road admired the garden’s order, with no grass, leaves, nor organic matter left between rows.

But a tiller has no key. Perhaps she should have locked it, chained it to a tree. But when someone stole it, she said, “Fuck it,” or the Baptist equivalent after a life of swearing off swearing. She turned over the garden to an ex-con who needed community-service hours, a former student at the school where she was once secretary. He mowed her yard and endeared himself to her. As her memories faded, he replaced her only son.  Once her golden boy, her son had become her jailer in a locked memory-care unit of assisted living.

- Dale Easley is a Professor of Environmental Science at the University of Dubuque, which he joined in 2005 after 15 years at the University of New Orleans. He has been a volunteer math teacher in Kenya, a volunteer working on water wells in Haiti, and a Fulbright Fellow in Qatar. His interests include environmental geology, statistics, and the intersection of science and culture. Currently, he focuses upon storytelling in science. You can visit his blog here.