Meatless Lenten Recipe - Lenten Friday Vegetable Soup


soup_potToday’s recipe is shared by Eva E. who shared, “My family enjoys this soup as their fasting meal every Friday during Lent.”

Lenten Friday Vegetable Soup

1/4 cup olive oil
1 large leeks, washed and thinly sliced (or 2 small)
1 onion, diced
1 stalk celery chopped (optional my son doesn’t care for celery so I leave it out)
2 carrots, sliced

3 cups canned diced tomatoes (I use the one with basil)
2 boxes of Vegetable Both
2 potatoes, peeled and diced
1 cup diced squash (zucchini or yellow squash)
1/2 cup orzo or alphabet  pasta
Salt and pepper

In a stock pot heat the olive oil. When hot, add onion, leeks, celery & carrots.  Cover and simmer until tender.  Add the tomatoes and broth; bring to a boil and simmer uncovered until the vegetables are tender. Season with salt and pepper to taste. Add potatoes, squash and pasta, cover and simmer for 20-25 minutes or until all the ingredients are tender.

Do you have a meatless recipe to share?  Comment below or email


About Author

Lisa M. Hendey is the founder and editor of and the bestselling author of the Chime Travelers children's fiction series, The Grace of Yes, The Handbook for Catholic Moms and A Book of Saints for Catholic Moms. As a board member and frequent host on KNXT Catholic Television, Lisa has produced and hosted multiple programs and has appeared on EWTN and CatholicTV. Hendey hosted “Catholic Moments” on Radio Maria and is the technology contributor for EWTN’s SonRise Morning Show. Lisa's articles have appeared in Catholic Digest, National Catholic Register, and Our Sunday Visitor. Hendey travels internationally giving workshops on faith, family, and Catholic technology and communications topics. She was selected as an Elizabeth Egan Journalism Fellow, attended the Vatican Bloggers Meeting, the “Bishops and Bloggers” meeting and has written internationally on the work of Catholic Relief Services and Unbound. Hendey lives with her family in the Archdiocese of Los Angeles. Visit Lisa at for information on her speaking schedule or to invite her to visit your group, parish or organization.


  1. I make something similar on Friday's for my family's lenten meal. We are vegetarians so it can be very difficult to find a meal that fits a good lenten definition. Since we are not giving up meat, we attempt to make at least one very low cost meal a week during lent.

    To do this, I make my own vegetable broth out of carrot peels, bits of celery and celery leaves, potato peels, onion skins, leek pieces, mushroom stems, etc. The bits and pieces of vegetable that would is not bad but are not considered edible. I put them into one container and then one day during the week, I put them all in a pot, cover them with water and a pinch of kosher salt and boil/simmer it for a few hours. I then strain and either use immediately or put in the frig or freezer for soup or rice or any other recipe that requires broth. This allows us as a family to make that lenten sacrifice.

    The money saved is used to purchase food for the local food pantries associated with our church or in our own community which are so much in need right now..

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