We can never attach too much importance to the atoning death of Christ. It is the leading fact in the word of God, on which the eyes of our soul ought to be ever fixed. Without the shedding of his blood, there is no remission of sin. It is the cardinal truth on which the whole system of Christianity hinges. Without it the Gospel is an arch without a key-stone, a fair building without a foundation, a solar system without a sun... This, after all, is the master-truth of Scripture, that “Christ died for our sins.” To this let us daily return. On this let us daily feed our souls. Some, like the Greeks of old, may sneer at the doctrine, and call it “foolishness.” But let us never be ashamed to say with Paul, “Be it far from me to boast, except in the cross of our Lord Jesus Christ.” (Gal. 6:14.)

J.C. Ryle

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

INGREDIENTS

2	lb	Soup bone – 1/2 meat
1/4	c	Barley
2	tb	Fat
1	c	Cubed carrot
2	qt	Water
1/4	c	Chopped onion
1 1/2	ts	Salt
1/2	c	Chopped celery
1/4	ts	Pepper
2	c	Cooked tomatoes
2	tb	Minced parsley
1	c	Fresh/frozen peas

INSTRUCTIONS

Remove meat from the cracked soup bone; cut meat
into cubes
and brown slightly in hot fat. Place meat, soup
bone, water,
seasonings and parsley in soup kettle. Cover
tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer.
Cool and
skim off excess fat. Remove soup bone. Add carrots,
onion,
celery and tomatoes; cook 45 minutes. Add fresh
peas and cook
15    minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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