Good Friday Soup
November 11, 2011 3 Comments
I first had this soup this past Lent but not on Good Friday. Our Little Flowers Girls Club decided that instead of our usual Friday afternoon meeting we would have dinner with all our families at another member’s house, and then we’d go over to church for the Friday evening Stations of the Cross. I brought bread, another mom brought salad, and the hostess made this soup. I had just started doing meatless Fridays a few months before, and I had been making soups and sauces using vegetable broth. Veggie broth was pricy, even if I got it from one of the local grocery outlets. However, this soup had such a nice richness to it. I asked her what the broth base was, and she said, “Tomato juice.” Seriously? So much flavor, and it was just tomato juice? Boy did I feel like a sucker. So, next trip to the grocery outlet, I left the veggie broth behind and stocked up on bottles of tomato juice. We made the soup for just our family two weeks later on Good Friday, and even my dad liked it. If you knew my dad, you’d know that’s saying something.
I call this soup Good Friday Soup because it’s vegan and it’s easy to dump it in the crock in the morning, then spend the rest of your day away, much like we do on Good Friday to go to remembrance services. It’s also a good reminder that, just like each Sunday reminds us of the Resurrection, every Friday reminds us of the suffering that must be borne in order to bear forth the Resurrection.
Good Friday Soup
1 small onion, diced
1/4 tsp Kosher salt
1 T olive oil
2 c soup vegetables (I just use the 16 oz frozen bag of peas, potatoes, okra, etc)
1 15 oz can black beans, rinsed & drained
1/2 head cabbage, shredded (if you’re pressed for time, a grocery store bag of cole slaw mix will work just fine)
1 48oz bottle of tomato or vegetable juice
1/4 c pearled barley
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme leaves
1 bay leaf
Place onions sprinkled with salt in a saute pan over med-high heat, stirring occasionally until onions are browned at the edges. Add olive oil and turn heat to medium, stirring quickly to deglaze onions from the bottom of the pan. Once onions are browned, pour contents of pan into crock of a slow cooker, then add the rest of the ingredients. Stir to combine and cook on low 6-8 hours, high 2-4 hours. Remove bay leaf before serving. This soup freezes well.