Today's recipe is shared by Eva E. who shared, "My family enjoys this soup as their fasting meal every Friday during Lent."
Lenten Friday Vegetable Soup
1/4 cup olive oil
1 large leeks, washed and thinly sliced (or 2 small)
1 onion, diced
1 stalk celery chopped (optional: my son doesn't care for celery so I leave it out)
2 carrots, sliced
3 cups canned diced tomatoes (I use the one with basil)
2 boxes of Vegetable Both
2 potatoes, peeled and diced
1 cup diced squash (zucchini or yellow squash)
1/2 cup orzo or alphabet pasta
Salt and pepper
In a stock pot heat the olive oil. When hot, add onion, leeks, celery & carrots. Cover and simmer until tender. Add the tomatoes and broth; bring to a boil and simmer uncovered until the vegetables are tender. Season with salt and pepper to taste. Add potatoes, squash and pasta, cover and simmer for 20-25 minutes or until all the ingredients are tender.
About the Author
Lisa M. Hendey is the founder of CatholicMom.com, a bestselling author and an international speaker. A frequent radio and television guest, Hendey travels internationally giving workshops on faith, family, and communications. Visit Lisa at LisaHendey.com or on social media @LisaHendey for information on her speaking schedule or to invite her to visit your group, parish, school or organization. Visit Lisa's author page on Amazon.com.