Great Recipes for Your Lenten Soup Suppers

Esperanza’s tradition during Lent is worship on Wednesday evenings, preceded by a soup and salad supper. The current public health emergency prevents us from gathering in the Fellowship Hall before Holden Evening Prayer. But we can carry on in our homes!

We asked Esperanza’s cooks to share a favorite soup recipe for you to try. We hope that as you try these recipes you’ll feel connected to the contributor. Let’s cook up a feeling of community!

Vegetable Soup with Chicken, Coconut and Ginger – Joyce Purdy


Step One

Toss the garlic, ginger and chili in oil until soft, approximately 2 minutes.
• 2 Tbsp vegetable oil
• 1 garlic clove
• 1 ½ inches ginger, grated
• 1 red chili, chopped

Step Two
Add the following vegetables, all sliced thin, to the above mixture:
• 1 red pepper
• 1 green pepper
• 4 carrots
• 2 celery sticks
• 6-7 scallions, sliced, white and green separated. Add white scallion slices to the above and keep green slices for serving.

Step Three
Add to the pot:
• 300 ml or 1 ½ c coconut milk
• 3 c vegetable stock
• 1 Tbsp tomato paste
• 500 g cooked chicken
• Squeeze of lime juice
• Splash of fish sauce
• Handful of cilantro, salt and pepper to taste.

Just before serving, add 1 c sugar snap peas, sliced sideways and green scallions. Serve with lime wedges.


Cabbage Patch Stew – Brad Somero

2 lb. Hamburger
4 stalks celery chopped
1 medium onion chopped
1/2 c red bell pepper chopped
2 medium carrots chopped
7 cup chopped cabbage (yes, really)
2 cans kidney beans, drained and rinsed
1-28 oz diced tomatoes with juice
3 cups beef broth
½ tsp sugar
1 bay leaf
pepper to taste
1 15 oz can tomato sauce

Brown beef, add celery, onion and pepper and cook until nearly translucent. Add the rest of the ingredients.

Simmer an hour or until the veggies are tender; or put in crock pot on low for 4 hours. With so many ingredients, you will need a 6 quart crock pot.

Serve with crusty bread! Good thick soup for chilly winter days.

Golden Glory Corn Chowder – Brad Somero

½ lb. bacon
1 cup chopped onion
1 ½ cup Half and Half
1/2 green pepper chopped
5 cups diced potato
4 can low salt whole kernel corned, drained
1 4 oz pimento or substitute red Bell pepper
2 tsp salt 1 tsp pepper
3 cup water
1 14 oz can low salt chicken broth or homemade

Dice bacon and fry. Drain off the fat, Add green pepper and onion, cook sauté until tender. Stir in water and broth. Baring to a boil and add the rest of the stuff. Simmer 5 to 10 minutes.


Hamburger Minestrone Soup – Brad Somero

1 lb. hamburger
1 cup chopped onion
1 cup cubed potato
1 cup sliced carrot
½ cup diced celery
1 cup shredded cabbage
1 #2 can diced tomatoes with juice
¼ cup uncooked rice, barley, or small squiggly type noodles
1 bay leaf
½ tsp thyme
¼ tsp basil
1/8 tsp pepper
1 tsp salt
1½ quart water

Brown the meat. Add rest of the stuff with the exception of the rice, barley or noodles. Simmer for an hour.

If using noodles or rice, add during the last 15 minutes; if using barley (medium style) add at the beginning. It’s best to cook pasta/rice/barley separately and put in separately

Serve with grated chesses sprinkled on top.

Easy White Chili with Ground Turkey – Beth Leaf

1 Tbs. olive oil

1 lb. ground turkey

¾ cup finely chopped onion

2 tsp. fresh garlic, minced

2 15 oz. cans Great Northern beans, rinsed and drained

1 15 oz. can garbanzo beans, drained

1.5 cups chicken or turkey broth

1 4 oz. can chopped mild green chilis, drained

3 Tbs. fresh jalapeno, seeded and finely chopped

1 Tbs. ground cumin

1 tsp. paprika

1 tsp. oregano

¼ tsp. cayenne pepper

Green onion and radishes, sliced, for garnish

Avocado and cilantro, chopped, for garnish


  • Heat oil in a medium-size heavy saucepan over medium-high heat. Add the ground turkey; crumble and stir. Cook until pink color disappears.
  • Add remaining ingredients except the garnishes.
  • Bring to a boil over medium-high heat. Lower heat to a simer and cok for 25-30 mnutes.
  • Serve topped with green onions, radishes, avocado and cilantro.

Serves four.


Land of Enchantment Posole – Becky Klein

1 1/2 lb pork stew meat cut into 3/4 inch cubes

1 large onion, chopped

2 Tbsp canola oil

2 garlic cloves, minced

2 cups beef broth

2 cans (15 oz each) hominy, rinsed and drained

2 (4 oz) cans chopped green chilies

1-2 jalapeno peppers, seeded and chopped, optional  (this makes soup super spicey)

!/2 tsp salt

1/2 tsp ground cumin

1/2 tsp oregano

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup minced fresh cilantro


  • In a Dutch oven cook pork and onion in oil over medium heat until meat is no llonger pink.  Add garlic; cook 1 minute longer.  Drain.
  • Stir in broth, hominy, jalapeno if desired, salt, cumin oregano, pepper and cayenne.
  • Bring to a boil.
  • Reduce heat cover and simmer for 45 to 60 minutes or until meat is tender.  Stir in cilantro.
  • Serve with tortilla strips if desired.