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: Third Sunday of Lent
From Lent: One Day at a Time for Catholic Teens:
It may bear fruit in the future.
If not, you can cut it down.
—Luke 13:9
There are times in the gospels when Jesus speaks in such a way that we feel comforted and inspired. However there are passages that call us out, such as the gospel reading for this third Sunday of Lent. Both types of messages are important for followers of Jesus. It isn’t easy to hear uncomfortable words, but we have to remember that Jesus didn’t walk among us to tell us what we want to hear, but rather what we need to hear.
Southwestern Soup for Lent
Ingredients
1 pound pork tenderloin, cut into 1-inch pieces 
1 cup onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
1 14-ounce can diced tomatoes
1 14-ounce can pink beans, rinsed and drained
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish
Cornbread, optional
Preparation In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, salt, and pepper. Stir to combine.
Add broth, tomatoes, and beans; cover and cook on low for 6–8 hours or high for 3–4 hours.
When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Serve with cornbread, if desired.
