Name: Bean Vegetable Soup
Ingredients: 1 1/2 c Kidney beans; cooked; 10 c ;water; 2 tb Vegetable oil; 1 c Onion; chopped; 2 c Any available fresh veggies; 2 c Canned crushed tomatoes; Salt, pepper, seasonings to taste; 2 c Pasta; cooked

We have no right to murmur at sickness, and repine at its presence in the world. We ought rather to thank God for it. It is God’s witness. It is the soul’s adviser. It is an awakener to the conscience. It is a purifier to the heart. Surely I have a right to tell you that sickness is a blessing and not a curse, a help and not an injury, a gain and not a loss, a friend and not a foe to mankind. So long as we have a world wherein there is sin, it is a mercy that it is a world wherein there is sickness.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegetarian	Vegetarian, Vegan, Soups	6	Servings

INGREDIENTS

1 1/2	c	Kidney beans; cooked
10	c	;water
2	tb	Vegetable oil
1	c	Onion; chopped
2	c	Any available fresh veggies
2	c	Canned crushed tomatoes
		Salt, pepper, seasonings to taste
2	c	Pasta; cooked

INSTRUCTIONS

In a saucepan, combine cooked beans, water, oil, onion, vegetables,
tomatoes and seasonings. Bring to a boil. Reduce heat and simmer for 55
minutes or until vegetables are tender. Add cooked pasta and heat through.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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