Wednesday, March 20, 2019

No.232: 40 Days of Lenten Soups


As a family, we're planning to eat a lot of soup during Lent this year.  We have a few exceptions (a rare date night, two of the boys' feasts days and an occasional Sunday dinner), but the rest of the week will have soup on the menu for dinner.  I'm hoping this simpler menu will help us appreciate the true spirit of Lent.  Below are the soups (and some recipes!) for the first two weeks:

Ash Wednesday: Creamy Tomato Tortellini Soup & grocery store baguettes

Thursday: Beef Stew 
INGREDIENTS // 2lb stew beef, onions chopped, celery chopped, carrots peeled and chopped, mini red potatoes, 28oz. can whole tomatoes, 1.5tsp. Italian seasoning, 3 cups beef broth, 2 bay leaves, frozen peas, salt and pepper, and 0.5 cup flour
DIRECTIONS // Lightly brown the stew meat in batches in a large skillet on medium-high heat.  Transfer to a plate and set aside.  Dump tomatoes and their juices into the slow cooker and mash them a little.  Add onions, celery, carrots and potatoes.  (The amounts of these depends on who I'm feeding and how much I have in my refrigerator.  In my house, it's generally the more, the merrier!)  Sprinkle Italian seasoning over the vegetables and then add beef and drippings.  Pour 2.5 cups beef broth over all, stir quickly, add bay leaves and cover.  Cook on low for 8 hours.  20 minutes before serving, add the frozen peas (about 1 cup) and salt and pepper to taste. In a small bowl, whisk the last 0.5 cup of broth with the flour to make a smooth paste.  Stir into stew and cook until thickened, about 15-20 minutes.  Remove bay leaves and enjoy!
Friday: Broccoli Cheddar Soup & store-bought baguettes

Saturday (Week 89): Mark and I went on a date!  We had burgers and the kids had pizza at their grandparents  

First Sunday of Lent: leftovers

Monday: Chicken Pot Pie Soup & homemade cheddar biscuits


Wednesday: Ember Days. leftovers

Thursday: Clean-Eating Chili & tortilla chips

Friday: Ember Days. Tomato Basil Parmesan Soup
INGREDIENTS // 28oz can diced tomatoes with juice, 1 cup each of finely diced celery, carrots and onions, 1tsp. oregano, 1T. basil, 4 cups chicken broth, 1 bay leaf, 1/2 cup flour, 1 cup Parmesan cheese, 1/2 cup butter, 1.5 cups warm half and half, salt and pepper to taste
DIRECTIONS // Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf into a slow cooker.  Cover and cook on low for 5-7 hours.  About 30 minutes before serving, prepare the roux: melt butter over low heat in a skillet and add flour.  Whisk constantly for 5 minutes.  Slowly stir in 1 cup of hot soup until smooth.  Stir the roux back into the slow cooker, then add Parmesan, warmed half and half and salt and pepper to taste.  Cover and cook on low for another 15-30 minutes until read to serve.
Saturday (Week 90): Ember Days. leftovers

Second Sunday of Lent: Spaghetti and Meatballs (not at all St. Patrick's Day-appropriate, but one of the kids requested it so on the menu it went!)


Tuesday: J's feast day! tacos and chocolate chip cookies


How is your Lent going so far?  What is your favorite soup?  I'd love to hear your favorites!

1 comment:

  1. I love the idea of a simpler menu to remind about what lent is about!! So intentional and meaningful! Yes!!

    ReplyDelete

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