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Lenten Soups

Lenten Soups March 22, 2005

Tomato Bisque
1 chopped onion
1 Tbs soy margarine
1/4 c. water
1/2 tsp dill weed
1/4 c. chopped red pepper
3 diced tomatoes
1 bouillon
1 1/2 tomato juice

saute onions & peppers in margarine. Add the rest of ingredients. Simmer 20 min. Puree. Serve hot or cold. Serves 4.


Vegetarian Chili

2 c. dried and rinsed kidney beans (or 4 c. cooked)
1/3 c. oil
2 large onions, diced
6 cloves garlic, minced
1 Tbs chili powder
1 Tbs ground cumin
1 tsp oregano
1/8 tsp cayenne pepper
2 bay leaves
1/2 bulgur wheat
1 Tbs lemon juice
1/2 c. chopped scallions
28 oz plump tomatoes with juice
1 Tbs tamari soy sauce
3 c. water
1 tsp salt
pepper to taste
2 Tbs soy margarine
1/2 chopped red onion
1 c. chopped celery
1/4 tsp peppercorns
1/2 tsp tabasco sauce
3 Tbs tomato sauce
1 Tbs Worcestershire sauce

Prepare beans according to package directions.
Heat oil in large pot, put in onions & garlic and saute for 10 min. Add chili powder, cumin, oregano, cayenne pepper, bay leaves & bulgur. Cook for at least 2 min. stirring frequently. Add the remaining ingredients, save the margarine, chopped scallions & red onion. Cook over low heat for 30 min. or until thick and fragrant. Stirring occasionally. Just before serving, add margarine and stir until melted.
Serve with chopped red onions and scallions as a garnish on top. Serves 6.

French (Canadian) Onion Soup
4 c. water
2 vegetable bouillon cubes
2 onion bouillon cubes
4 slices lenten toast
2 chopped onions
2 chopped scallions
1/2 minced celery
1 minced garlic clove

Bring to boil all ingredients together; save the toast. Place in individual bowls and crumble one slice of toast on the top of each and serve. Serves 4.

These recipes are from a Lenten Pantry Seminar (1996) at St Mary Antiochian Orthodox Church, Wichita, KS. I don’t cook, but I do type. Any errors are most likely my own. Recipe corrections, suggestions appreciated. More to come …


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