Beef And Vegetable Soup

Although the tithe is not mentioned (in the New Testament), the giving of weekly offerings is (1 Cor. 16:2). And more importantly, it is generally the case that in the New Testament the obligations of the Old Testament legislation are heightened rather than lessened. That is, the law is interpreted in the fullest measure. So while we are not required to give a specific tenth of our income, it is hard to think of a normal Christian, blessed with the fullness of the Gospel of Jesus Christ, doing less. Under reasonable circumstances any true believer in Christ should give more than the tenth, for all we have is the Lord's.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Microwave, Soups/stews	6	Servings

INGREDIENTS

		BEEF BONE STOCK:
4	lb	Meaty bones sawed into
		piece
1		Halved onion
2		Quartered carrots
1		Outer stalk celery cut
		into 3 pieces
1		Turnip sliced optional
12		Peppercorns
1		Bay leaf
		Pinch of thyme
4		Parsley stalks
		SOUP:
3	pt	Beef bone stock with
		fat removed
3	T	Fat from stock
1		Chopped onion
1	c	Diced carrot
1/2	c	Diced celery
1/2	c	Diced turnip optional
1/2	c	Diced parsnip optional
1 1/2	lb	Cross cut shanks
1	c	Chopped tomatoes
1	t	Sugar
1	T	Salt
1/2	t	Pepper
1/4	c	Barley, if used soup must
		be eated in a day or two

INSTRUCTIONS

STOCK: Wash soup bones in cold water, place in large kettle and cover
with cold water, about 4 pints. Bring to a boil slowly, skimming when
necessary. Add vegetables, peppercorns, herbs and salt. Cover and
simmer 2-3 hours. Strain stock into a large bowl and discard the  bones
and vegetables. Store stock, covered, overnight in  refrigerator. Next
day remove the fat and retain 2-3 tb of it for the  soup. SOUP: Place
fat in soup kettle and saute onions, carrots,  celery, turnips and
parsnips over low heat for 10 minutes. Increase  heat and add boned and
diced shank meat. Cook, stirring, until beef  juices run out and brown.
Add stock, barley, tomatoes, sugar, salt  and pepper. Bring to a boil.
Reduce heat, cover and simmer for 1 1/2  hours or until beef is tender.
Soup is ready to serve. Soup improves  when served the next day.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 294 Calories From Fat: 76 Total Fat: 8.5g Cholesterol: 15.3mg Sodium: 3233.8mg Potassium: 726.2mg Carbohydrates: 48g Fiber: 4g Sugar: 21.6g Protein: 8.2g