It is a mistake to imagine that prayers must be long in order to be effective and pleasing to God. Martin Luther said: “Look to it that you do not try to do all of it, do not try to do too much, lest your spirit grow weary. Besides a good prayer mustn’t be too long. Do not draw it out. Prayer ought to be frequent and fervent.” It is far better to have ten minutes of concentrated prayer than an hour in which one’s mind wanders from Jerusalem to Timbuktu. A legalistic commitment to duration will inevitable torpedo your prayer life (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Jewish		1	Servings

INGREDIENTS

1/4	c	Olive oil
1/2	c	Fresh flat-leafed parsley leaves, washed well, spun dry and chopped
3		Garlic cloves, chopped fine
2	tb	Chopped fresh sage leaves (optional)
2	md	Carrots, chopped
2	md	Onions, chopped
1		Celery rib, chopped
3	md	Potatoes, cut into 1/2 inch pieces
2	lg	Tomatoes, peeled, seeded and chopped
1/2	lb	Spinach, wasked, drained and cut into 1 inch pieces
1/2		Red bell pepper cut into 1/2 inch pieces
		The Rind from a 1 pound piece of Parmesan -or-
1	c	Grated parmesan
6	c	Water and pareve "chicken" powder (I used only water)
3	c	Cooked white beans
2	c	Thinly sliced Savoy cabbage
		Pepper

INSTRUCTIONS

This is am amended recipe from Gourmet magazine September 1966. I removed
the meat that was called for in the original. My children have fought all
efforts to have spinach or zucchini introduced to their diets; however,
this soup recipe is now their favourite. The parmesan cheese rind makes
this a terrific soup.
  METHOD:
1. Cook parsley, garlic and sage in oil in a large 8 quart saucepan. Cook,
stirring for 5 minutes. Add carrots, onions, and celery and cook, stirring
occasionally, 10 minutes.
2. Add potatoes, zucchini, tomatoes, spinach, bell pepper, cheese rind and
broth and simmer, partially covered for 1 1/2 hours.
3. Add beans, cabbage, pepper and salt to taste and simmer, partially
covered, stirring occasionally, 1 hour. Remove cheese rind and cut into
bite-size pieces. Stir rind pieces or grated cheese into soup. Makes about
10 1/2    cups.
Posted to JEWISH-FOOD digest V96 #107
From: Heather Chalmers <HCHALMER@flemingc.on.ca>
Date:          Sun, 22 Dec 1996 13:14:21 -0500 (EST)

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