A hearty postpartum dinner/recipe

**Hey ladies,**

I hope this post finds you well; alive, blessed, and highly favored. This first week with the twins has been a whirlwind—filled with anxiet

y, restlessness, joy, and a bit of frustration. Everything everywhere, all at once. Though my body is still healing, the saying "heavy is the head that wears the crown" rings true. There are no days off when you have little ones depending on you, so up I get, and moving I go.

The village we once had, where people came together to help you heal, clean, cook, and take care of yourself, feels like it's long gone—or rather, it’s changed. I no longer expect that kind of help, and that’s okay. Having a home birth allowed me to get back into my routine quicker. Being a one-income household with so many family members means dad can’t take time off, and with no additional support, mom is up and moving within 48 hours of giving birth. I know many of you are probably thinking, "Ouch." But God gives me strength daily to birth, raise, love, and care for my family. I try not to complain—though sometimes it slips through. I’m blessed beyond measure, so no matter how tired or sore, I still get up.

But I digress—feeding the family is still a must, so today I’m sharing a few recipes I used this week to lighten the load. Now, if you have help during this postpartum period, please use it! If people offer to bring dinner or food for the family, there is absolutely no shame in accepting it. But if you don’t have that support or if, like many of us, everyone around you is super busy maintaining their own lives, then here’s a meal you can whip up to keep your family satisfied.

It’s well known that after giving birth, hot foods are essential. Soups, broths, warm teas—they help flush the body and prevent things from getting stuck or stagnating. A belly band is also helpful to keep things in place.

Today, I’m making navy bean soup—some call it white bean soup or sautéed butter beans I saw on tik tok. Growing up, we ate butter beans or lima beans with some smoked meat, usually served over rice with greens, meat, and cornbread. But the first time I had navy bean soup was when I was in the military, and I fell in love with it. It was warm, creamy, and peppery, with chunks of meat—so comforting. During my last pregnancy, I craved this soup almost weekly and in our house, we enjoy soups and stews all year, so I’m lucky to have it as often as I can.

Here’s my take on it—and here’s a hack for busy moms: Use canned beans and canned cream soup. It makes it so much easier and faster, which is exactly what you need when you’re pregnant or postpartum.

What You Need:

- 1 can each of navy beans, cannellini beans, and white northern beans (I like this mix, but you can use butter beans or lima beans, or stick to just one type).

- 1 can of cream of mushroom, cream of chicken, or cream of celery soup.

- 1 carton of chicken broth (maybe 2, just in case).

- 2 carrots, cleaned and chopped.

- 1 onion, chopped.

- 2 stalks of celery, cleaned and chopped.

- 2 cloves of garlic, chopped.

- 1 bell pepper, chopped.

- Seasonings: salt, pepper, garlic powder, onion powder, bay leaves, paprika, Cajun seasoning, red pepper flakes.

- Smoked meat of your choice (I usually use one smoked turkey leg).

Directions:

1. Score the meat and place it in a large pot over medium-high heat.

2. Sauté the chopped vegetables in olive oil until they soften and become translucent.

3. Add broth and/or water to fill the pot. Bring it to a low simmer and add your seasonings here.

4. Drain and rinse the beans, then add them to the pot.

5. The initial seasoning should be enough for the whole dish, so there’s no need to season again.

6. Remove the smoked meat from the pot and shred it (if it hasn’t already fallen off the bone).

7. Add more water if needed and simmer until the meat is tender and falling apart.

8. Add the creamed soup and mash some of the beans to give the soup a creamy texture.

9. Let everything cook on low for another hour

Now this feeds a family of 6....double it for more people. I usually have to make 2 pots for all of us and left overs so...let that sink in. FYI. Don't be afraid to season. But if you happen to overdo it...add a little water or cut the saltiness with a dash of vinegar.

While that’s simmering, you can bake your cornbread or biscuits. I love Jiffy honey cornbread, and I always drizzle a little extra honey on top with butter once it’s finished. You can also boil a pot of rice—it’s perfect to serve alongside the soup.

Some folks like to top their soup with cheese, sour cream, chives, or green onions. Feel free to make it your own! This is just how I like mine.

Variations:

-**Meat Options:** If smoked turkey isn’t your thing, you can use smoked ham hocks, bacon, or even sausage. Each gives the soup a slightly different flavor profile, but all are delicious and comforting.

- **Vegetable Additions:** Feel free to switch up the vegetables. You can add spinach, kale, or even diced tomatoes for extra nutrients and color. Zucchini or sweet potatoes would also make a hearty addition.

- **Side Dishes:** Aside from cornbread or biscuits, this soup pairs well with garlic bread or a simple side salad. And if you’re not a fan of rice, try serving it with quinoa or even over mashed potatoes for a cozy twist.

Remember, when you’ve got it good, treat it good.

Until next time, stay blessed, queens.

**Shaquilla**

*Our Humble Nest*

P.s. Keep it southern with sweet tea, lemonade, or a cold strawberry soda to finish it off.