Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram, and Twitter for more inspiration.
Lenten Reflection
From Walk in Her Sandals:
It all began with a simple request: “Go into the city to a certain one, and say to him, ‘The Teacher says, My time is at hand; I will keep the Passover at your house with my disciples’” (Mt 26:18). And so they did. Two thousand years later, we remember Jesus’ breathtaking gestures of generosity and love on that holy night.
What generous act is the Lord asking of you today? Are you ready to greet him in the Cenacle of your heart?
Hearty Garden Vegetable Soup
(serves 6–8) 
Ingredients
1 14 ounce can cut green beans
1 14 ounce can sweet corn
1 14 ounce can zucchini with Italian-style tomato sauce
2 14 ounce cans diced tomatoes with Italian seasoning
1 8 ounce can sliced carrots
1 14 ounce can whole new potatoes, cubed
2 14 ounce cans chicken, beef, or vegetable broth
Preparation
In a 5 quart pot, combine all of the ingredients.
Bring to a slow boil. Reduce heat and simmer for 5 minutes.
Note: For an even heartier soup and a great way to use leftovers, add cooked chicken, beef, pasta, or rice with additional broth. You can use any brand name vegetables, but I think the Del Monte diced tomatoes with basil, garlic, and oregano give it flavor!
Submitted by Judie Harron.
