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: Day 7
From The Gift of the Cross: Lenten Reflections in the Holy Cross Tradition:
Occasionally, I suggest that students in my residence hall give up beer for Lent. Cutting out beer is a drastic step for a college sophomore. Perhaps they’re right. Lent is a new beginning, not an ultimate resolution to our struggles. Prodigals who have wandered far from God may require a lightning bolt epiphany, but mostly, spiritual progress is like exercise.
Lenten Soup: My Favorite Bean Soup Recipe
Ingredients
1 15 ounce can small white beans 
1 15-ounce can kidney beans
1 15-ounce can red or pink beans
1 15-ounce can black beans
1 14-ounce can vegetable broth
1 28-ounce can Italian-style tomatoes
1/2 cup green pepper or celery, chopped
1/2 cup onion, chopped
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
croutons (optional)
melba toast rounds (optional)
shredded cheese (optional)
Preparation
Turn beans into a colander; rinse and drain well.
Turn broth and tomatoes into a 3 quart or larger saucepan. Add beans, vegetables, herbs, and seasonings.
Heat to boiling, simmer 5 minutes to blend flavors.
May be garnished with croutons, melba toast rounds, or shredded cheese.
Submitted by Celeste L. Behe.
