David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			2	Servings

INGREDIENTS

1/4	c	Diced onion
2	pk	Instant chicken broth and seasoning mix
2		Garic cloves, minced
1 1/2	c	Thinly sliced zucchini
1/2	c	Thinly sliced carrot
1/2	c	Seeded and chopped tomato
1	ts	Chopped fresh parsley
1/2	ts	Basil leaves
1/8	ts	Pepper

INSTRUCTIONS

(2 servings - but eat all you want)
1. In a 1 1/2 quart nonstick saucepan combine onion, broth mix and garlic.
Cook, stirring occasionally, until onion is translucent. Add remaining
ingredients and stir to combine. Cover and cook over low heat, stirring
occasionally, about 10 minutes. Add 2 cups water and bring to a boil.
Reduce heat to medium, cover and cook until vegetables are soft, about 20
minutes.
2. Using a slotted spoon, remove about 1/2 cup of vegetables from saucepan
and set aside. In a blender, buree remining soup (in 2 batches). Return
pureed mixture to saucepan, add reserved vegetables and heat.
Posted to Digest eat-lf.v096.n176
From: Kathie Briggs <kjbriggs@voyager.net>
Date: Thu, 03 Oct 1996 08:21:02 -0500

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