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 Jesus, Friend of My Soul: 
Challenging circumstances generate opportunities for the seed of divine life in us to grow. Whenever a situation summons us to open ourselves more fully, we become like the wheat grain Jesus described. Major loss, failure, disappointment, illness, discontent—things of this nature lead us to discover facets of life-giving goodness in ourselves, but only if we are willing to release what holds us back and keeps our inner shell from softening.
Spicy Roasted Vegetable Soup with Toasted Tortillas
Yield: Makes 6 main-course servings
This is known as chilpachol in Mexico.
Ingredients
2 lbs. large plum tomatoes (about 10)
2 medium onions (about 14 oz. total), peeled, halved
1 1/2 x 2-inch strip from Mexican cinnamon stick or 1 1/2-inch piece of regular cinnamon stick
6 whole black peppercorns
4 large garlic cloves, unpeeled
1 large jalapeño chili
2 5-1/2-inch corn tortillas, cut in half
2 teaspoons canned chipotle chilies*, chopped
3 tablespoons olive oil
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
5 cups water
1 1-1/2 pounds of butternut squash, peeled, halved, seeded, cut into 1/2 _ to 3/4 _inch cubes
3/4 pound red-skinned potatoes, peeled, cut into 1/2-to 3/4 inch cubes
1 teaspoon salt (or more, if desired)
1 15- to 16-ounce can garbanzo beans, undrained
1/4 pound of green beans, trimmed, cut into 1-inch pieces
1 cup of corn kernels
1/3 cup (packed) chopped fresh cilantro
salt and pepper, to taste
Additional 5 1/2-inch corn tortillas, toasted
Lime wedges
You Will Also Need:
heavy-duty foil
baking sheet
cast-iron skillet
food processor
coffee grinder or spice mill
large, heavy pot
Soup Base Preparation
Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until partially blackened, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and let cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Transfer onions to plate and let cool.
Heat cast-iron skillet over medium-high heat for 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves and jalapeno chili in skillet. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeno, transferring all to plate when done. Place tortilla halves in same hot skillet. Toast until browned and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; let cool, then break into very small pieces.
After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of the charred surface from broiled onions and discard, and then chop what remains. Peel garlic cloves and discard skin. Stem, quarter, deseed and devein jalapeño.
Place tomatoes, onions, garlic, jalapeño, and chipotle chilies in food processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to food processor. Blend all ingredients I food processor until smooth, about 5 minutes.
Soup Preparation
Heat oil in heavy, large pot over medium-high heat for 2 minutes. Add soup base (above), oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes.
Add water, squash, potatoes, and salt. Bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
Ladle soup into bowls. Serve with lime wedges and warm tortillas.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty food stores and some supermarkets.
Submitted by Barb Alander.
