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Lent Soup
At a Glance
- Prep
- 60 minutes
- Cook
- 260 minutes
- Total
- 4 hrs 10 min
- Servings
- 12.00 cups, - serving(s)
Categories
- Soup
Cuisine
- Continental
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lent Soup brings together 2 large onions, chopped into large pieces, 1 lb carrot, chopped into large pieces, 4 large celery ribs, chopped into large pieces in a practical dish for home cooking. It takes about 4 hrs 10 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 2 large onions, chopped into large pieces
- 1 lb carrot, chopped into large pieces
- 4 large celery ribs, chopped into large pieces
- 3 garlic cloves, rough chop (or more if you're garlic lovers like us! I use about 5)
- 1 (15 ounce) can diced tomatoes, don't drain
- 1 tablespoon salt (or to taste)
- 2 teaspoons pepper (or to taste)
- 2 teaspoons dried basil (or herbs of your choice)
- 8 cups water
- 2 (15 ounce) cans beans (I use Navy and Kidney)
- 1 lb dry pasta (I use shells)
- 1 (15 ounce) can diced tomatoes
- 1 cup frozen peas
- romano cheese, on top
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Instructions
Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!
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