Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Saturday, October 22, 2011

Black Bean and Pumpkin Soup

It's Saturday.  I'm headed out for a morning with the girls painting a bowl for Habitat for Humanity and breakfast at Mimi's.  Then it's off the championship football game - I know my husband is going to coach 'em to a win!  And then, a fall fun afternoon at a farm!  For this beautiful fall day, I thought I would post a warm, yummy, fall recipe!

Don't be deterred by the name.
I was.
I never would have made this if I hadn't already had it at a dinner party, lol.  But, as would turn out, it's really good!  Wonderful fall soup!  And if you have picky eaters, you can call it "black bean chili"

3 15 oz cans of black beans drained and rinsed
1 cup drained canned tomatoes, chopped
1/2 cup butter
1 1/4 chopped onion
4 garlic cloves, minced
1 Tbs plus 2 tsp Cumin
1 tsp salt
1/2 tsp pepper
4 cups beef broth
15 oz can Pumpkin
1/2 cup dry sherry
1/2 pound ham (diced) - may substitute chicken or shrimp
3 Tbs sherry vinegar (I subbed cider vinegar)

Combine 2 cans of the beans and the tomatoes in a food processors and process until coarsely pureed; set aside. 

Melt the butter in a heavy, 6-quart pot over medium heat.  Add onion, garlic, cumin, salt, and pepper and cook until the onions are tender and starting to brown.  stir in the pureed bean mixture, the remaining can of whole beans (I used 2 cans here), broth, pumpkin, and sherry.  Bring to a boil.  Reduce heat and simmer for 25 min or until the soup is nice and thick and coats the back of a spoon.  Add the ham and vinegar and simmer until heated through.  Season with salt and pepper if needed.

Serve with a dollop of sour cream and fresh corn bread!  Yummy!