Though judgment applies in all these cases, it’s one thing for people with very little knowledge of Jesus to reject the Savior. it’s quite another for people that grow up in Christian family and are heavily exposed to the truth. It’s even quite another for someone to profess faith in Christ, appear to walk with Jesus and then give the Lord a vote of no confidence. And it’s even quite another to do all the above and then intentionally lead other Christians astray by false teaching (see Heb. 6:4-6, 10:26-27; 2 Pet. 2: 20-22).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Diabetic, Main dish, Soups/stews, Crockpot, Beans	6	Servings

INGREDIENTS

1	sl	Bacon;
1/2	c	Onion; chopped
1	c	Celery;
2 1/2	c	Black beans; cooked, drained
2 1/2	c	Water
1/2	ts	Cumin
1/2	ts	Salt
1/2	ts	Ground pepper, freshly

INSTRUCTIONS

Fry bacon over medium heat in small heavy in small heavy frying pan;
crumble bacon and set aside.  Heat bacon drippings over medium heat;
saute onion and celery until tender, stirring occasionally.  Puree
beans in blender or food processor fitted with steel blade stir into
vegetables. Mix in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot.  Soup will thicken as it stands and
can be thinned with additional water.  Serve hot.
Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO:
18g; PRO: 6g; FAT: 3g; CAL: 124;  Low-sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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