May you have a great Great Lent!
Check back in a few days, as I'll add more recipes as they come in. Here are a few to get started:
Christina has both bean soup and other recipes compiled very nicely for you here.
Mimi offers this version with squash.
Every fast I hear our parish ladies volunteer to bring Fasolatha to a potluck, but I never knew how to make it until I saw Sylvia's Fasolatha recipe.
Red pepper flakes and spinach make this Low-fat Lentil Soup from Michelle call my name.
Here's one I like - Rustic Italian Bean Soup
1. Soak overnight, drain the next morning, then put in a crockpot on low and cover with water:
cup of dry red kidney beans
cup of dry pintos
2. When you're ready to make supper, chop an onion, a bell pepper, a carrot, and saute in oil with a bay leaf, Italian Seasoning, celery seed, salt, and pepper.
3. Add chopped garlic to the saute once the other ingredients have had a chance to caramelize.
4. Pour the beans and bean liquid from the crock pot into the pan (or the other way around) - along with a small can of tomato paste - & simmer until creamy. Or do it the other way around and pour the veggies into the crockpot and let that simmer. Whatever.
5. Adjust seasonings and serve with bread. Of course, this is better the next day!
Katie says this is her favorite.
From Ortho-Vegan's Kitchen I'm linking to 2 delicious ideas:
1) Tuscan White Bean Soup
2) Gaucho Beans
Greek Lentil Soup is about as easy as it gets.
Stephanie, of crock pot fame, likes Smokey Refried Bean Soup and Morroccon Lentil Soup.
Although it's not soup, it is Crispy Black Bean Tacos from Emily at Stay at Home Big Sis. These look Yum!
Phyllis from Hunsucker's Home offers this favorite! She usually doubles it. It's very quick and simple to make. From the More with Less Cookbook:
Middle Eastern Lentil Soup
Combine in soup kettle:
1 c. lentils
4 c. water
1/2 t. cumin
Cook until lentils are soft (30-45 minutes), adding water if necessary for good soup consistency.
Heat in skillet:
1 T. olive oil (I don't know if that's allowed while fasting. You could do without and just throw the onions and garlic into the soup. I've done that in a real hurry before. :-)
Add and saute:
1 onion, chopped
1 clove garlic, minced
1 T. flour (If you're skipping the oil, skip this step, too. Just turn the soup off and add the lemon.)
Cook a few minutes. Then add sauteed ingredients to lentils and bring soup to boiling point, stirring occasionally. After soup boils, remove from heat and stir in:
2 T. lemon juice
salt and pepper to taste
She adds: Lately we've had trouble getting juicy lemons. I've just used lemon pepper instead.
Coming soon... Sweet & Spicy Chili