March 04, 2025

#659 Simple Soups for a Meaningful Lent Season

23 minutes

Listen Now

Are you looking for a simple way to bring more meaning to your Lenten season while also creating space for family connection? In this episode of Clutter-Free Academy, Kathi Lipp and Tonya Kubo share their love for soup and how it can become a meaningful Lenten practice for your family.

For many, Lent represents a time to simplify, focus on what matters most, and create space for spiritual growth. Kathi and Tonya explain how incorporating a weekly soup tradition can help achieve these goals while also solving the “what’s for dinner?” dilemma.

Listeners will discover:

Why soup is the perfect one-pot meal for busy families during Lent

How making soup can help reduce food waste and grocery bills

The spiritual connection between slowing down for soup and creating space for what matters

Six simple, delicious soup recipes that can be enjoyed throughout the Lenten season

Whether you’re new to Lenten traditions or looking to refresh your practice, this episode offers practical ideas to help you slow down, simplify, and savor both your meals and your time together as a family.

Click here to be notified when the next podcast episode is released!

Also, stay up to date and sign up here to receive our newsletter.

As mentioned by Kathi: Broccoli Cheddar Soup

Ingredients:

4 tablespoons butter, divided

1/2 medium onion, chopped

3 cloves garlic, minced (from recipe 1)

1/4 cup flour

2 cups low sodium chicken stock

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp ground nutmeg, optional

3 cups broccoli florets, chopped into bite size pieces

1 large carrot, grated or julienned

1 stalk celery, thinly sliced

2 cups half & half or milk

2 1/2 cups grated sharp cheddar cheese

Instructions

Melt 1 tablespoon of butter in a large Dutch oven or pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened and lightly golden. Add the garlic and sauté for another minute.

Add the remaining 3 tablespoons of butter to the pot. Once melted, sprinkle the flour over the mixture and whisk for 1-2 minutes or until the flour begins to turn golden in color.

Gradually whisk in the half & half or milk, then pour in the chicken stock. Continue to whisk and cook, ensuring the mixture is well-blended.

Add the broccoli, carrots, and celery. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the vegetables are tender.

Stir in the grated cheddar cheese, salt, pepper, and optional nutmeg. Continue to stir over low heat until the cheese has melted and the soup is well-mixed. Taste and adjust seasoning if needed before serving.

Soup Recipes from Sabbath Soup

1. Chili Recipe

Ingredients:

3/4 lb. ground beef

1 cup chopped onions

1 clove garlic, minced

1 (16 oz.) can stewed tomatoes

1 (16 oz.) can kidney beans, drained

1 (16 oz.) can tomato sauce

3 tsp. chili powder

1/2 tsp. basil

1 (6 oz.) can tomato paste

2 cups chicken broth

Instructions:

In a large saucepan, cook ground beef, onions, and garlic until the onions are translucent and the meat is brown. Drain.

Stir in un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, chicken broth and pepper.

Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

2. Cream of Mushroom Soup

Ingredients:

2 tablespoons butter

1/2 pound sliced fresh mushrooms (cremini recommended)

1/4 cup chopped onion

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1-2 teaspoons Worcestershire sauce (to taste)

2 cans (14-1/2 ounces each) chicken broth

1 cup half-and-half cream

Directions:

In a large saucepan, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender.

Stir in flour, salt, and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in cream and Worcestershire sauce. Simmer, uncovered, for 15 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt, pepper, or more Worcestershire sauce to taste.

3. Five Spoon Interpretive Vegetable Soup

This is a flexible recipe for using up vegetables in your crisper.

Non-negotiable ingredients:

Stock (chicken, vegetable, or beef), approximately 4-6 cups

Oil (olive oil and butter preferred)

Salt and pepper

Cooking process:

Cut up the aromatics — onions, garlic, and fresh herbs. If you have celery, add it at this point. Start sautéing in oil or butter until they get some color.

Add heartier vegetables first — carrots, potatoes, turnips, and other root vegetables. Give them a few minutes. This is also when to add canned beans if using.

Add other vegetables: squash, zucchini, tomatoes, green beans, asparagus, eggplant, and mushrooms. Let these get a little color.

Can add canned vegetables (tomatoes, corn, green beans) and leftover meat at this point. Add thin vegetables like spinach, cabbage here too.

Cover vegetables with broth.

Optional spice profiles:

Mexican: Cumin, chili powder, peppers, oregano, garlic

Italian: Basil, Italian herb blend, oregano

Indian: Tandoori spices, garam masala, curry, yogurt, coconut milk, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron

Taste and adjust as you go for the best flavor.

4. Minestrone Soup

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 zucchini, chopped

1 medium potato, peeled and chopped

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) kidney beans, drained and rinsed

4 cups vegetable broth

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup small pasta (like ditalini or orzo)

2 cups chopped fresh spinach

1/4 cup freshly grated Parmesan cheese (optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.

Add the zucchini, potato, diced tomatoes, kidney beans, vegetable broth, basil, oregano, salt, and black pepper. Stir until everything is well combined.

Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are soft.

Meanwhile, in a separate pot, cook the pasta according to the package instructions. Drain once cooked.

Add the cooked pasta and chopped spinach to the soup. Stir until the spinach has wilted and everything is well combined.

Serve hot, garnished with Parmesan cheese if desired.

5. White Bean Chicken Chili

Ingredients:

2 tablespoons vegetable oil

1 yellow onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans chicken broth

4 cans Ro*Tel mild diced tomatoes and green chilies

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

1 pound diced cooked chicken

1 (16 oz.) can cannellini beans

2 ears fresh corn cut from the cob, or 1 can drained corn, or 1½ cups frozen corn kernels

Salt and pepper, to taste

Directions:

In a soup pot, heat vegetable oil and sauté onion over medium heat until soft, about 5 to 7 minutes. Add in the garlic and continue to sauté for 1 additional minute.

Pour chicken broth into pan. Then add the tomatoes, oregano, coriander, and cumin. Bring to a boil and simmer for 10 minutes.

Add in chicken, beans, corn, and salt and pepper to taste. Simmer on low for 10 minutes.

Serve with tortilla chips, lime, and avocado slices.

6. Greek Lemon Soup

Ingredients:

4 cups chicken broth

1/2 cup uncooked orzo or rice

Salt and pepper to taste

3 eggs

Juice of 2 lemons (about 1/3 to 1/2 cup, depending on taste)

1 cup shredded cooked chicken (optional)

Fresh chopped parsley or dill for garnish

Instructions:

In a large pot, bring the chicken broth to a boil.

Add the orzo or rice, reduce heat and simmer until tender. For orzo, this will be about 10 minutes, for rice about 18 minutes.

Season with salt and pepper.

While the orzo or rice is cooking, in a separate bowl, whisk together the eggs until well beaten. Continue to whisk and gradually add in the lemon juice.

Once the orzo or rice is cooked, reduce the heat to low. Take a ladle full of hot broth and slowly add it to the egg-lemon mixture, whisking continuously. This process is called tempering and prevents the eggs from scrambling when added to the hot soup.

Continue to slowly add another 2-3 ladles of broth into the egg-lemon mixture, making sure to keep whisking.

Once the egg-lemon mixture is warmed, slowly pour it back into the soup pot, stirring the soup as you pour.

Add in the shredded chicken, if using.

Stir the soup over low heat for 2-3 minutes until heated through. Do not let it come to a boil.

Taste and adjust the seasoning if needed.

Ladle the soup into bowls, garnish with fresh chopped parsley or dill, and serve immediately.

Sabbath Soup: Weekly Menus and Rhythms to Make Space for a Day of Rest

Kathi Lipp gives readers an easy-to-follow process for meal planning and prep, so that they can enjoy a full day each week of real rest and refreshment.

Could you use a break from cooking (and everything else) once a week? Not only is rest vital for your mind and body, it’s good for your soul too. God designed us to enter into Sabbath rest one day per week, but as you know, meals still need to be made. Your family still needs to be fed.

Sabbath Soup includes convenient, seasonal meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this is your guide to establishing a weekly rhythm and routine of meal planning and prep that allows you to have a true day off.

Do something good for your soul and experience the peace that comes with a full day dedicated to spending time with God, family, and friends. Savor your Sabbath as you proudly proclaim, “Soup’s on!”

Order your copy of Sabbath Soup: Weekly Menus and Rhythms to Make Space for a Day of Rest here.

Links Mentioned:

The Clutter Free Bible Study

Watercress Soup Recipe

Kale Soup Recipe

Wirecutter Butter Reviews

Clutter Free Resources:

Join our Clutter Free Academy Facebook Group

Order Sabbath Soup here

Let’s stay connected

To share your thoughts:

Leave a note in the comment section below.

Leave an honest review on iTunes. Your ratings and reviews really help and I read each one.

Subscribe on iTunes or subscribe to our newsletter now.

Meet Our Guest

Tonya Kubo

Tonya Kubo is the illustrious and fearless leader of Kathi Lipp’s Clutter Free Academy Facebook group and the Clutter Free for Life membership program. A professional community strategist, she believes everyone deserves to have a place online where they feel like they belong. Raised by a hoarder, Tonya knows firsthand the pain and isolation that comes from living in conditions others don’t understand. She wants better for her family and her cluttery peeps, which is why she is passionate about the compassionate slow-and-steady approach that makes Clutter Free unique. She lives in the heart of California with her husband, Brian, their two spirited daughters, and one very tolerant cat. Visit tonyakubo.com to find out more about her community work, or email her at [email protected] to discuss the Clutter Free Academy podcast and programs.

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#659 Simple Soups for a Meaningful Lent Season

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By Kathi Lipp's Clutter Free Academy

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March 04, 2025

#659 Simple Soups for a Meaningful Lent Season

23 minutes

#659 Simple Soups for a Meaningful Lent Season

Listen Now

Listeners will discover:

Why soup is the perfect one-pot meal for busy families during Lent

How making soup can help reduce food waste and grocery bills

The spiritual connection between slowing down for soup and creating space for what matters

Six simple, delicious soup recipes that can be enjoyed throughout the Lenten season

Click here to be notified when the next podcast episode is released!

Also, stay up to date and sign up here to receive our newsletter.

As mentioned by Kathi: Broccoli Cheddar Soup

Ingredients:

4 tablespoons butter, divided

1/2 medium onion, chopped

3 cloves garlic, minced (from recipe 1)

1/4 cup flour

2 cups low sodium chicken stock

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp ground nutmeg, optional

3 cups broccoli florets, chopped into bite size pieces

1 large carrot, grated or julienned

1 stalk celery, thinly sliced

2 cups half & half or milk

2 1/2 cups grated sharp cheddar cheese

Instructions

Add the remaining 3 tablespoons of butter to the pot. Once melted, sprinkle the flour over the mixture and whisk for 1-2 minutes or until the flour begins to turn golden in color.

Gradually whisk in the half & half or milk, then pour in the chicken stock. Continue to whisk and cook, ensuring the mixture is well-blended.

Add the broccoli, carrots, and celery. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the vegetables are tender.

Soup Recipes from Sabbath Soup

1. Chili Recipe

Ingredients:

3/4 lb. ground beef

1 cup chopped onions

1 clove garlic, minced

1 (16 oz.) can stewed tomatoes

1 (16 oz.) can kidney beans, drained

1 (16 oz.) can tomato sauce

3 tsp. chili powder

1/2 tsp. basil

1 (6 oz.) can tomato paste

2 cups chicken broth

Instructions:

In a large saucepan, cook ground beef, onions, and garlic until the onions are translucent and the meat is brown. Drain.

Stir in un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, chicken broth and pepper.

Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

2. Cream of Mushroom Soup

Ingredients:

2 tablespoons butter

1/2 pound sliced fresh mushrooms (cremini recommended)

1/4 cup chopped onion

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1-2 teaspoons Worcestershire sauce (to taste)

2 cans (14-1/2 ounces each) chicken broth

1 cup half-and-half cream

Directions:

In a large saucepan, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender.

Stir in flour, salt, and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in cream and Worcestershire sauce. Simmer, uncovered, for 15 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt, pepper, or more Worcestershire sauce to taste.

3. Five Spoon Interpretive Vegetable Soup

This is a flexible recipe for using up vegetables in your crisper.

Non-negotiable ingredients:

Stock (chicken, vegetable, or beef), approximately 4-6 cups

Oil (olive oil and butter preferred)

Salt and pepper

Cooking process:

Cut up the aromatics — onions, garlic, and fresh herbs. If you have celery, add it at this point. Start sautéing in oil or butter until they get some color.

Add heartier vegetables first — carrots, potatoes, turnips, and other root vegetables. Give them a few minutes. This is also when to add canned beans if using.

Add other vegetables: squash, zucchini, tomatoes, green beans, asparagus, eggplant, and mushrooms. Let these get a little color.

Can add canned vegetables (tomatoes, corn, green beans) and leftover meat at this point. Add thin vegetables like spinach, cabbage here too.

Cover vegetables with broth.

Optional spice profiles:

Mexican: Cumin, chili powder, peppers, oregano, garlic

Italian: Basil, Italian herb blend, oregano

Indian: Tandoori spices, garam masala, curry, yogurt, coconut milk, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron

Taste and adjust as you go for the best flavor.

4. Minestrone Soup

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 zucchini, chopped

1 medium potato, peeled and chopped

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) kidney beans, drained and rinsed

4 cups vegetable broth

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup small pasta (like ditalini or orzo)

2 cups chopped fresh spinach

1/4 cup freshly grated Parmesan cheese (optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.

Add the zucchini, potato, diced tomatoes, kidney beans, vegetable broth, basil, oregano, salt, and black pepper. Stir until everything is well combined.

Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are soft.

Meanwhile, in a separate pot, cook the pasta according to the package instructions. Drain once cooked.

Add the cooked pasta and chopped spinach to the soup. Stir until the spinach has wilted and everything is well combined.

Serve hot, garnished with Parmesan cheese if desired.

5. White Bean Chicken Chili

Ingredients:

2 tablespoons vegetable oil

1 yellow onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans chicken broth

4 cans Ro*Tel mild diced tomatoes and green chilies

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

1 pound diced cooked chicken

1 (16 oz.) can cannellini beans

2 ears fresh corn cut from the cob, or 1 can drained corn, or 1½ cups frozen corn kernels

Salt and pepper, to taste

Directions:

In a soup pot, heat vegetable oil and sauté onion over medium heat until soft, about 5 to 7 minutes. Add in the garlic and continue to sauté for 1 additional minute.

Pour chicken broth into pan. Then add the tomatoes, oregano, coriander, and cumin. Bring to a boil and simmer for 10 minutes.

Add in chicken, beans, corn, and salt and pepper to taste. Simmer on low for 10 minutes.

Serve with tortilla chips, lime, and avocado slices.

6. Greek Lemon Soup

Ingredients:

4 cups chicken broth

1/2 cup uncooked orzo or rice

Salt and pepper to taste

3 eggs

Juice of 2 lemons (about 1/3 to 1/2 cup, depending on taste)

1 cup shredded cooked chicken (optional)

Fresh chopped parsley or dill for garnish

Instructions:

In a large pot, bring the chicken broth to a boil.

Add the orzo or rice, reduce heat and simmer until tender. For orzo, this will be about 10 minutes, for rice about 18 minutes.

Season with salt and pepper.

While the orzo or rice is cooking, in a separate bowl, whisk together the eggs until well beaten. Continue to whisk and gradually add in the lemon juice.

Continue to slowly add another 2-3 ladles of broth into the egg-lemon mixture, making sure to keep whisking.

Once the egg-lemon mixture is warmed, slowly pour it back into the soup pot, stirring the soup as you pour.

Add in the shredded chicken, if using.

Stir the soup over low heat for 2-3 minutes until heated through. Do not let it come to a boil.

Taste and adjust the seasoning if needed.

Ladle the soup into bowls, garnish with fresh chopped parsley or dill, and serve immediately.

Sabbath Soup: Weekly Menus and Rhythms to Make Space for a Day of Rest

Kathi Lipp gives readers an easy-to-follow process for meal planning and prep, so that they can enjoy a full day each week of real rest and refreshment.

Order your copy of Sabbath Soup: Weekly Menus and Rhythms to Make Space for a Day of Rest here.

Links Mentioned:

The Clutter Free Bible Study

Watercress Soup Recipe

Kale Soup Recipe

Wirecutter Butter Reviews

Clutter Free Resources:

Join our Clutter Free Academy Facebook Group

Order Sabbath Soup here

Let’s stay connected

To share your thoughts:

Leave a note in the comment section below.