Stoup

I was reminded today about a time a few years ago which really brought home the importance of food in our lives. A friend started going to an area of Vancouver which had become the haven for the homeless with a bunch of sandwiches and drinks.

He spoke about his experiences with his young son and the people they met on the streets. My hubby and I, as well as others, wanted to get involved and I started making a five gallon pot of something that was heartier than a soup but not as thick as a stew, hence the name "stoup". We had other volunteers make sandwiches and desserts and still more going out to deliver them.

I went out a couple of times and found myself referred to as "the stew lady". It was very humbling to see a drug deal going down with someone you just handed some food to or to see a young woman come for food between "dates". But these people were real and their stories were real and their hunger was incredibly real - not just for the food, but for the respect and love we tried to give with each sandwich, cup of stoup or cookie.

At Christmas we collected socks and other items to give to them and doubled our pots to two and sandwiches to 200. We have out oranges, butter tarts, and other items that would make them feel that they were not left out over the holidays.

We eventually moved our route to an area closer to home and just as needy. We decided for Easter one year that we would give them a sit down meal of ham, scalloped potatoes and all the fixings at a nearby shelter. But we weren't prepared for something. People started lining up for the food like they were used to and we said "no, we want to serve you". This caused quite concern because they were not used to it and as they saw people at tables beside them get food and they didn't they were uneasy.

It was hard for us to understand that they were used to certain things and more comfortable that way. In a line, you know exactly who is ahead of you and who is behind and there is no fuss. But if you sit at a table and see someone get food that sat down after you it is just not cool. But there were incredible moments that day as well, like the man who sat in a corner sobbing his heart out. Another woman and I went over and asked what was wrong, thinking he didn't get enough (or any) food. His reply stays with me to this day. "No ma'am, I had lots to eat. It is just that I ain't tasted no ham in about 20 years and it was so good!".

One of my fondest memories was praying over the food as it was leaving our house and saying "Let this food not only nourish their stomachs but their hearts as well". I learned through those couple of years that it isn't totally true that you can reach a man's heart through his stomach. In feeding his stomach, you can also reach your own heart.

Tonight I served my Dad and I some small steaks I cut off a whole sirloin tip I bought last week and thought of how many people would be happy to have a cup of stoup, a sandwich and a glass of juice. Makes you think, doesn't it?

STOUP
6 pounds ground beef
3 pounds onions, chopped
5 pounds potatoes, half diced and half cubed
3 pounds carrots, sliced
3 pounds turnips and/or parsnips, cubed/sliced
3 liters of canned chopped tomatoes, with liquid
1 cup beef bouillon powder
6 cups elbow macaroni
salt, pepper, Italian herb seasoning mix to taste

Brown the beef in large stock pot (at least 5 gallons), drain and add the onions until soft. Add the canned tomatoes and stir to clean the bottom of the pot. add diced potatoes, carrots, turnips/parsnips, boullion powder and seasonings. Add water to cover all and simmer until vegetables are almost tender (diced potatoes should almost dissolve and thicken). Add macaroni, cubed potatoes and more water if needed. Cook until macaroni and potatoes are done. Stir often and do not let boil too much or vegetables with sink to the bottom and burn. Taste and adjust seasoning if necessary. The stoup should be thick enough that a wooden spoon placed in the centre will stay standing!