We have had our first Monastery retreat of the season with some wonderful folks arriving to help ready the Monastery for the 2018 retreat season. It is one of those hallmark moments when the kitchen moves from preparing meals for four monks to having many more good friends from around the world arrive to share meals.
One of our classic retreat recipes is Church Supper Soup. We look forward to sharing it with you both at the Monastery and at home.
Church Supper Soup
¾ cup diced organic onion
¾ cup chopped organic celery
¾ cup chopped organic carrots
1 ½ cloves minced organic garlic
1 28-oz can diced tomatoes, blended in robot coupe
½ package Quorn Grounds (6 oz)
1 can red kidney beans, drained
5 cups water
3 Tbsp vegetarian “chicken” broth powder
½ tsp oregano
½ tsp dry basil
¼ tsp black pepper
1 ½ cups shredded cabbage, be sure it is in small pieces, no long strings
¾ cup green beans, cut in ½-inch pieces
¼ cup small elbow macaroni (this is optional)
¼ cup parsley, minced
1 ½ tsp salt
- Sauté the onions, celery, carrots and garlic in water in a large cast iron pot until onions are translucent.
- Add the tomatoes, Grounds, kidney beans, water, broth powder, and spices. Bring to a boil, then reduce heat and simmer for 20 minutes covered.
- Add the cabbage and green beans. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the macaroni, parsley and salt and simmer for an additional 10 minutes until the macaroni is tender. Do this step right before serving to ensure that the macaroni does not become bloated.