Name: Bean Soup
Ingredients: 1 1/3 c (8oz) dried kidney beans; 1 qt Water; 2 ts Salt; 2 tb Veggie broth; 3/4 c Chopped onion; 1/2 Cu diced carrots; 1 c Diced celery; 1 ts Marjoram; 1 Clove garlic; minced; 1 ds Pepper; 1 c Claret dry red wine; 6 Thin slices lemon for garnish

When we consider the New Testament epistles, where believers are given prescriptive instruction for church life, we find that being filled with the Spirit is demonstrated not through ecstatic experiences but through the manifestation of spiritual fruit. In other words, Spirit-filled Christians exhibit the fruit of the Spirit, which Paul identifies as “love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control” (Gal. 5:22–23). They are “led by the Spirit” (Rom. 8:14), meaning their behavior is directed not by their fleshly desires, but by the sanctifying power of the Holy Spirit.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs			1	Servings

INGREDIENTS

1 1/3	c	(8oz) dried kidney beans
1	qt	Water
2	ts	Salt
2	tb	Veggie broth
3/4	c	Chopped onion
1/2		Cu diced carrots
1	c	Diced celery
1	ts	Marjoram
1		Clove garlic; minced
1	ds	Pepper
1	c	Claret dry red wine
6		Thin slices lemon for garnish

INSTRUCTIONS

Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in
the quart of water, in a pressure cooker. Puree. Saute onions, garlic,
carrots, and celery until tender. Add beans and their liquid, marjoram,
salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes.
Garnish with the lemon slices. Serves 4 to 6.
Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997

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“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”