Black Bean Soup With Cilantro Pesto

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Garden1	4	Servings

INGREDIENTS

		=== BLACK BEAN SOUP ===
1	lb	Black beans, soaked
		overnight
2		Onions
3		Carrots
3		Garlic cloves, minced
1		Bay leaf
1	t	Ground cumin
1 1/2	t	Salt
		Pepper to taste
1		Tomato paste -, 6 oz
		=== CILANTRO PESTO ===
1		Cilantro
10		Parsley sprigs
1/2	c	Parmesan cheese
1/2	c	Toasted almonds
		Juice of 3 limes
4	T	Chopped garlic
1	c	Olive oil
1/2	t	Salt

INSTRUCTIONS

Rinse beans in cold water and place in pot with a ratio of twice as
much water as beans. Bring water to a boil. Reduce heat to low, cover
and let simmer on the stove, stirring often, about 1 1/2 hours.
Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the
cilantro and parsley. Place the cilantro, parsley, cheese, almonds,
lime juice and garlic in a food processor. Blend to a smooth mixture.
With the machine running slowly, pour in the olive oil. Add salt and
pulse. Store half in refrigerator for a later date and place the rest
in a bowl for service. Peel and chop the carrots and onions for the
soup, then set aside. Chop the cilantro, and also reserve. Check  beans
for tenderness. Saute the carrots, onions, and garlic in oil  until
golden. Add a small amount of the bean liquid to the saute pan  to
deglaze. Add the vegetables to the soup, then add the tomato  paste,
cilantro, and salt. Continue to simmer until tender. Serve  soup topped
with cilantro pesto. Serves 4.  Recipe Source: Home & Garden TV -- Home
Grown Cooking - Episode 111  Formatted for MasterCook by Nancy Berry -
cwbj78a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 740 Calories From Fat: 589 Total Fat: 67.2g Cholesterol: 11mg Sodium: 1738.8mg Potassium: 918.3mg Carbohydrates: 28.3g Fiber: 6.8g Sugar: 11.7g Protein: 12.4g