Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christian based, she felt there was a lot of themes that we could pull out of it that related to Christianity.
What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food.
The first book in The Lorien Legacies was I Am Number Four. None of the recipes we made during those discussions are anything I feel is worth sharing so I am going to skip those and move on to the recipes that came a bit later.
I also had Flat Jane return to me and while we had our book club discussions she was able to be a part. You’ll spot her in a few of the photos
The Books, Tea, and the Trinity Book Club/ Bible Study met and continued The Lorien Chronicles with the second book in series, The Power of Six. The first book discussion we had we enjoyed veggies with Greek yogurt dip, Lentil Soup, and Chocolate covered bananas with apple tea.
The second week we we met for our tea party/book club/Bible study and had a good time discussing The Power of Six, drinking Thai Green Milk Tea, eating Iron Rich Black Bean Soup, Roasted Carrots, and gluten free lemon and chocolate chip cookies.
As Flat Jane was still visiting, she helped prepare this soup recipe, courtesy of Mysterious Eats.
Ingredients:
- 1 Onion Chopped
- 4 Cloves of Garlic, Crushed or Minced
- 1 Tbsp Ground Cumin
- 2 Tbsps of Oil
- 2-15oz Cans of Black Beans, Undrained
- 2.5 of Chicken Broth
- 1-28oz Can of Stewed Tomatoes, Undrained
- Sour Cream or Grated Cheddar Cheese for garnish (optional)
Directions:
- Saute onion, garlic, and cumin in oil for 3-5 mins.
- Add black beans, chicken broth, and tomatoes.
- Bring to a boil, then reduce heat to low.
- Simmer 30 mins.
- Serve with Sour Cream or grated Cheddar Cheese.
This soup is easy to make and very delicious. Another soup win, and a perfect addition to teatime in January.
For more from our Books, Tea, and the Trinity tea times, go to Lentil Soup
For more soup recipes, go to Zuppa Toscana
For more recipes, go to Veggies with Homemade Greek Yogurt Dip
For more tea posts, go to Spill the Tea: The Old English
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