Lenten Recipe: Split Pea Soup

This split pea soup recipe is perfect for a busy day — just set it up in the crock pot in the morning and then forget all about it until dinner time.

Ingredients

  • 1lb split peas
  • 3 carrots, sliced thin
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 3 bay leaves
  • Salt and pepper

Methodology

  1. Wash the split and discard any discolored beans.
  2. Layer the peas in the bottom of a crock pot.
  3. Place carrots, celery, and onion, and garlic on top of peas.
  4. Cover peas and vegetables with stock. (It should come about 1/2 inch above the ingredients. If there isn’t enough stock to cover the vegetables, add water.)
  5. Add bay leaves to the crock pot.
  6. Cover and cook on low all day.
  7. When ready to serve, remove bay leaves. Add water if needed.
  8. Optionally, use an immersion blender to blend soup; otherwise, just stir until ingredients are mixed well.
  9. Serve warm with a salad and bread.

Lenten Recipe: Pesto Minestrone Soup

I love Lenten soups. They tend to be easy to make and a crowd pleasure for at least 75% of our kids. This soup is no exception. Using the crockpot means a little invest of time in the morning pays dividends when dinner is ready in the evening. And the use of a rich, flavorful pesto elevates this soup to something the kids love.

Ingredients

  • Two carrots, sliced
  • 2 potatoes, diced into 1/2 inch cubes
  • 1 medium onion, diced
  • 2 tbls olive oil
  • 1 can diced tomatoes
  • 3 tbls basil pesto
  • 1 can kidney beans
  • 1 cup small pasta (macaroni, orzo, etc.)
  • Shredded Parmesan cheese

Methodology

  1. Toss the carrots, potatoes, and onions in olive oil and put in slow cooker.
  2. Add 5 cups water, tomatoes, 2 tbls pesto, and salt and pepper to taste. Cover and cook 6-8 hours on high.
  3. Add beans, pasta and remaining pesto. Continue cooking until pasta is cooked (about 10 minutes).
  4. Serve immediately, topped with Parmesan cheese.

Lenten Recipe: Three Cheese and Beer Soup

This is probably my most favorite soup recipe, ever. It’s simple, easy, and really tasty on a cold, Lenten Friday night. If you’re feeling particularly adventurous, add a cup of crab meat and/or shrimp with the potatoes.

Ingredients

  • 2 Tbls butter
  • 1 onion, finely diced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • ¼  cup flour
  • ½  tsp dry mustard
  • 4 cups vegetable stock
  • 1 cup dark ale (I like to use Boulevard Unfiltered Wheat)
  • 1 cup heavy whipping cream
  • 2 potatoes, cubed to ½  inch
  • 1 cup cheddar cheese, shredded
  • 1  cup white cheddar cheese, shredded
  • ¼  cup Parmesan cheese, shredded
  • ¼  tsp pepper sauce
  • ¼  tsp Worcestershire sauce

Methodology

  1. In a dutch oven melt butter. Add vegetables (except potatoes) and cook 8-10 minutes, stirring occasionally.
  2. Stir in flour and mustard; cook 1 minute.
  3. Add stock and cook until bubbly.
  4. Add beer, cream, and potatoes. Cook until potatoes are tender (10-12 minutes).
  5. Slowly whisk in cheeses until melted, then add pepper sauce and Worcestershire sauce.
  6. Serve with crusty rolls and a salad.