Presvytera Vassi Makris Haros is a graduate of the University of Cincinnati's College of Design, Art, Architecture & Planning and Holy Cross Greek Orthodox School of Theology. She is the owner, designer and photographer of V’s Cardbox, In Service and Love. a greeting card company featuring cards with an Orthodox voice. She strongly feels that experiencing the Orthodox Faith through the church’s cyclical calendar of feasts and fasts is a gift that is too often overlooked.
The fast is only a few days away and many of my friends and I are starting to panic about what we are going to serve our families. Fasting doesn’t have to be complicated. It shouldn’t be. But we all have to eat, so I am sharing my “famous” Fifteen Bean Soup for the Crockpot.
Soup, a Lenten Staple
First I want to be sure there aren’t any pebbles in the beans, so I pour them onto a plate and search through the dried beans.
We are a small family, so I use 1/2 a bag of beans. For potlucks, I use a full bag.
I pour them into a bowl, rinse them with cool water and put into a crock pot.
I turn on the crock pot on HIGH and add:
- 1 can tomato sauce (or one small can tomato paste)
- 2 cans vegetable broth (Lately I buy the box of broth and measure it out in the tomato can.)
- chopped vegetables: 2 carrots, 2 celery stalks and 1/2 onion.
Add seasoning to taste (oregano, bay leaf and pepper) … but add salt towards the end. The vegetable broth has plenty of sodium.
Cook on high for 5 hours and let sit for 30 minutes on warm. Serve any time after that.
When I serve the soup, most are impressed with the variety of beans. Little do they know one bag contained them all.