Although we can’t be together for our Maundy Thursday service, we’re sharing our Soup recipe to help bring the feeling (and taste, and smell!) of the service to your home. We recommend prepping this soup early in the day on Thursday and reheating it while watching our special Maundy Thursday Service that will be shared on Thursday, April 1. This hearty soup is vegetarian, but you could easily add cubed beef for an added protein boost. We serve both options at our Soup Supper.

Ingredients

1 package frozen chopped onion
2 large carrots, sliced
2 stalks celery, sliced
1 leek, chopped
1/3 bunch parsley, chopped
2 tbsp butter
1 box vegetable stock
1/2 can diced tomatoes
1/2 can tomato puree
1 small green cabbage, chopped
4 tbsp Worcestershire sauce
1/2 package frozen french beans
1/2 package frozen peas
2 cups snap peas, cut in half

Optional: Add 1-2lbs of beef stew meat. Chop into bite size pieces, season with salt, pepper and garlic powder and saute in olive oil until browned. Set aside.

Instructions

Finely chop the hard end of the parsley. In the bottom of a large soup pot or dutch oven, melt the butter. Sauté the first four ingredients until tender (approximately 10-15 minutes).

Add stock, tomatoes, tomato puree, beef if using, and Worcestershire sauce to pot and bring to a boil. Season to taste with salt, pepper, basil and garlic. Let simmer gently for one hour.

Add cabbage, french beans, peas, and most parsley, saving some for garnish. Return to a boil, then reduce to simmer and simmer 30 minutes to an hour. Allow soup to cool, then serve.