Chapel of St. Maximos the Confessor

Category: Soup

Recipe provided by Presbytera Bridget

Ingredients

1 14.5-ounce can Stewed Tomatoes
¼ bunch Celery, chopped—save leaves for later
1 Onion, chopped
1 Tbls. Crisco
1 Potato
1 cup Pasta (small macaroni or shells)
Salt and Pepper

Note: This is just a basic, quick soup that you can be creative with, adding your favorite vegetables, herbs and seasonings (but it’s great as is).

Directions

Into stock pot half full of water (~ 3 quarts) add stewed tomatoes, celery, onion and Crisco. Bring to a boil, then turn down to a simmer. Cover pot and cook 1-2 hours, adding water as needed to keep half full. Salt to taste. Cube potato and add 45 minutes before done. Add pasta 30 minutes before done. Add celery leaves and pepper to taste 5 minutes before done.

Category: Soup

Recipe provided by Presbytera Bridget

Ingredients

2 Tbls. Oil, plus more for drizzling
1 medium Carrot, finely chopped
1 Celery stalk, finely chopped
1 Shallot or Leek, thinly sliced
6 cups Water (or vegetable broth)
1 cup green or brown Lentils, rinsed and picked over
1/2 cup Bulgar Wheat
2-3 Tbsp. Red-Wine Vinegar
Salt & Pepper

Directions

In a stock pot, heat oil over medium heat. Cook carrot, celery and shallot/leek until tender, about 6 minutes.

Add water and lentils, and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes.

Stir in bulgar and cook, partially covered, until bulgur is tender but still slightly chewy, about 5 minutes.

Drizzle with vinegar to taste. Season with salt and pepper. Drizzle with oil and season with pepper.

Category: Soup

Recipe provided by Anna Pelonis-Mills

Ingredients

1 pkg. Lentils
8 cups Water
1 1/2 Tbls Tomato Paste
1/2 cup Extra Virgin Olive Oil
1/2 cup Carrots, sliced
1/2 cup Celery, sliced thinly
1 medium to large Potato, diced
1 small Onion, diced or shredded
3 cloves Garlic, chopped
2 Bay Leaves
2 Tbls salt
Pepper to taste

Ingredients (continued)

Optional – 1/2 pound fresh Spinach
Red Wine Vinegar for serving

Directions

Rinse lentils well and soak for 15 minutes.

In large pot, bring to boil the water, tomato paste, oil, vegetables and lentils. Add seasonings and simmer 30 minutes.

Add more salt to taste and pass the red wine vinegar (start with 1/2 tsp. in each bowl).