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 23

From Everyone's Way of the Cross:

Lord, what you ask is hard. It calls for courage and self-sacrifice, and I am weak. Please, give me strength. Don’t let me run away because of fear. Lord, live in me and act in me and love in me. And not in me alone—in all of us—so that we may reveal no more your bloody but your glorious face on earth.

Vegetable Barley Soup


Ingredients
1 tablespoon unsalted butter
2 tablespoon olive oil
1/2–1/3 cup barley
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 quart vegetable or chicken broth

Preparation
Melt butter and oil together. Add onions and cook over medium heat for 5 minutes.

Add carrots and celery. Sauté about 5 minutes more until unions are golden.

Add barley and broth. Simmer 1–1 1/2 hours until barley is tender (or use quick cooking barley for a quicker meal).

Note: You may add diced, cooked chicken at the end to make a heartier soup.

Submitted by Nan Heard.

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