Soup for a Friday in Lent

I'm prepping a soup (recipe below) for tomorrow nights dinner.

The house smells me...perhaps too spicy for others. ;)

With soups, I think the ingredients "marry" better if they are left to sit awhile together, before serving. And so, it sits for now...waiting for tomorrow.

I took a little taste. Not having the benefit of the "marriage time," I feel like it needs something. I'm thinking some roasted corn? Might make a nice texture pop for the puree of it or then again, tomorrow, after adding the wild rice, that might be enough texture and pop. We'll see tomorrow...

How does it sound to you?

Roasted Navajo Soup

2 medium sweet potatoes
2 red, yellow, or green peppers
1 large onion
4 garlic cloves, minced
2 Tbsp. olive oil
1 Tbsp. cumin
1 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can of tomatoes
1 Tbsp. canned chipotles in adobo sauce - whoops I think I doubled this!
1/2 c. chopped fresh cilantro (optional)
1 (15 oz.) can black beans, drained
6 cups vegetable broth
1 (4 oz) box of wild rice prepared an hour ahead of time

Preheat oven to 450 degrees F. Spray a large baking sheet with oil.
Peel the sweet potatoes and cut into 1-inch cubes.
Stem and seed the peppers and cut into 1-inch pieces.
Cut the stem and root ends of the onion, peel, and slice into wedges.
In a toss the veggies with the garlic, oil, cumin, salt, and pepper.
Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir well and continue to roast another 10 to 15 minutes, until the sweet potatoes are fork tender.
In a blender puree the tomatoes, chipotles, cilantro, roasted vegetables, and black beans. You may have to do this in batches.
In a soup pot, combine the puree with the broth and prepared wild rice. Simmer for 15 minutes until warm throughout.

Optional: serve with sour cream, plain yogurt, and or tortilla chips.

What's a favorite Lenten recipe of yours?


Cathy LeBlanc said...

I do love a good soup! I've been on a soup kick this Lent; especially with all the cold weather we've been having. My current favorite is a simple broccoli cheese soup served up with some hearty, wheat dinner rolls. I used this recipe from

3-10 oz pkgs frozen chopped broccoli
3-14.5 oz cans chicken broth
6 T margarine/butter
1 chopped onion
1/2 C. all purpose flour
2 C. milk
1 1/2 lbs Velveeta cheese
1 pinch ground white pepper

In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute efor 5 minutes until tender. Add the flour to the onions and stir well, forming a thick pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli in the pot and stir well. Then add the cheese, stirring until melted. Season with pepper and salt to taste.

***I actually did half of this recipe because it makes ALOT. And, I used 1/2 of the amount of Velveeta it called for and replaced the other half with shredded cheddar. I also didn't do it in 2 pots like the recipe calls for. I cooked the onions in a soup pot and added the flour and milk like it said, then I just added the chicken broth and broccoli and simmered for 1/2 and hour, then added the cheese until it was melted. My husband really liked this one and so did 5 yo old liked it, but the 3 yo was not impressed. Oh well! too bad for him, I guess =) Love your blog!!!


PattyinCT said...

Wow! That Navajo soup looks fantastic! I'll have to try that.
We try as a family to abstain from meat all year round, and when we first started out, I'd turn to soup as a good, cheap, vegetarian option for a meal. I loved chowders but was sad to find that many were chicken broth based. I soon learned that you can always substitute veggie broth and that works well! And for an even cheaper alternative, the WalMart in town sells Veggie bouillon cubes (which for anyone who has gotten canned veggie broth, the only major difference between the two is the price!) and those work great!
You've inspired me JMJ:) I think I'll post the corn chowder I'm preparing for tomorrow's meal on my blog too!!!;)

Josie said...

Sometimes a little lemon juice added to a recipe will help the flavors pop out-and a little increase in salt will help the flavor come out too (if you don't have medical issues with salt)...sounds delicious, friend!

Arley said...

Sounds yummy!!! I actually came to your blog today to get some ideas for explaining Lenten Sacrifice to my two older boys (6 and 7). They are trying to find something to give up STILL!!! Do you and your children and any suggestions for them? (or any of the Catholic Moms and Dads here)

Kristyn said...

The soup sounds great, I should try it.
Besides Fish 'n chips with coleslaw :), some of my favorites include spinach quiche, black beans 'n rice, red beans 'n rice, vegetarian minestrone and potato corn chowder. I like to serve corn muffins or rolls with the soups, and fruit with the quiche. When we're not eating meat we end up putting cheese on everything, which is good for the protein but maybe not the penance. ;)

regan said...

oohhh. this sounds so yummy.
i actually made roasted red potatoes with red and green chiles. this sounds so very similar, but even better!
my husband loves soup, so i am always trying different things.
thanks for sharing this, allison.
and i can totally relate to the reader who said they add cheese to everything during lent. it is so funny. not ha-ha funny. but funny that since i love to cook-meatless doesn't necessarily mean penitential. and that is something i have been trying to make a conscious effort to do. reminding them. and myself. WHY we don't need such and such.
anyhow, can't wait to see what other yummy. *ahem* i mean penitential. recipes your readers come up with!

have a blessed weekend!

Gardenia said...

this sounds delicious. I'm printing off the recipe to try it. thanks.

Shelly said...

shrimp scampi!

and good ol' fish sticks! gotta love 'em!

Amy said...

That soup sounds wonderful! I've got a couple of meatless soup recipes on my menu plan this week, too. It's posted HERE if you'd like to take a peek!

Patty said...

I think I can smell it down here in Texas!

Beth Anne @ The Catholic Couponer said...

This soup sounds yummy! Is it real spicy?

We must all be thinking alike everyone has been posting soup recipes in the lent link-up :) Thank you for joining!

Allison said...

Beth Anne,

The adobo does give it a spicy kick!

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