Broad Bean And Vegetable Soup

The excuse that is banished, the excuse every pagan hopes in vain to use, the excuse that is exploded by God’s self-revelation in nature is the pretended, vacuous, dishonest appeal to ignorance. No one will be able to approach the judgment seat of God justly pleading, “If only I had known You existed, I would surely have served You.” That excuse is annihilated. No one can lightly claim “insufficient” evidence for not believing in God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains			8	To 10

INGREDIENTS

2	c	Large broad beans, soaked
		for about 24 hours
1	T	Olive oil
2		Onions, chopped
4		Cloves garlic, crushed
1		Hot pepper, finely chopped
2		Tomatoes, chopped into small
		pieces
1		Carrot, finely chopped
1		Potato, diced into 1/2-inch
		cubes
1/2	c	Finely chopped coriander
		leaves
2	t	Salt
1	t	Pepper
1	t	Cumin
8	c	Water

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>  Drain beans, remove skins, and
set beans aside. Heat oil in a  saucepan; then saut onions, garlic, and
hot pepper for 10 minutes.  Add remaining ingredients and bring to
boil. Cover and cook over  medium heat for 1 hour or until broad beans
are  well-cooked,=0Astirring a few times and adding more water if
necessary.  Note: 4 cups of pre-cooked fava beans can be substituted
for the 2  cups of dry beans. If the cooked fava beans are used, cook
the soup  for only about=0A40 minutes.  Total Calories Per Serving: 144
Fat: 2 grams=0A  Posted to recipelu-digest by Bulldogfla
<Bulldogfla@aol.com> on Mar  9, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 197 Calories From Fat: 64 Total Fat: 7.6g Cholesterol: 0mg Sodium: 652.9mg Potassium: 654.9mg Carbohydrates: 38.3g Fiber: 15.2g Sugar: 8.8g Protein: 5.3g