Soup It Forward on the 3rd Sunday in Lent

Today we celebrate the 3rd Sunday in Lent. While we often hear the Sundays during Lent called Sunday of Lent; that’s not altogether accurate. While falling within the Lenten Season, Sundays are apart from Lent and therefore are in Lent while not a part of Lent.

However; Fridays within the Lenten Season are of Lent, treated as days of sorrow and penance. These are, even in the modern teachings of the faith, mini-Good Fridays complete with abstinance but without the fasting.

Today is also National Soup it Forward Day. Every now and again, God puts His two-cents in. To celebrate Soup It Forward during Lent is special enough, but to do so on the Lord’s Day makes it extra special indeed.

If you aren’t familiar with the concept of Soup It Forward, it’s the brainchild of Calgarian Sharon Hapton. In 2009; she founded Soup Sisters; a non-profit charity that provides comfort to women and children in shelters through a simple act. They make and deliver soups to shelters all across the country. The concept has grown and now in addition to Soup Sisters; there is also Broth Brothers.

Not everyone has the time or the resources to support these types of organizations with any sort of steady commitment. That’s okay. Check with your local shelters to see how you might help on a limited basis. Perhaps it could be something as simple as getting names within your own parish of shut-ins that would so enjoy a bowl of soup and a little company.

Spinach Beef Soup
3 Garlic Cloves, minced
4 cups fresh Spinach, coarsely chopped
1 lb Ground Beef
2 (32 oz) cartons Beef Stock
2 (14 oz) cans Italian Diced Tomatoes
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
3 cups Bow Tie Pasta, uncooked
Grated Parmesan Cheese

Peel and mince garlic. Coarsely chop spinach. Set aside until ready to use.

In a large stockpot over medium, cook ground beef with garlic until meat is no longer pink, breaking apart as it cooks. Drain well. Stir in beef stock and canned tomatoes with their juices. Season with Basil, Oregano, salt and pepper. Bring to a full boil. Stir in uncooked pasta, return to a boil. Cook, uncovered, until pasta is tender, about 9 minutes.

Remove from heat. Add spinach; let wilt. Serve directly from the stockpot or transfer to a soup tureen. Ladle into individual soup bowls, pass the Parmesan Cheese to use as desired. Serve with warm bread.

Original Recipe Taste of Home

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The law of the Lord is perfect,
refreshing the soul;
The decree of the Lord is trustworthy,
giving wisdom to the simple.
Psalms 19:8