Name: Easy Soup
Ingredients: 6 oz Cabbage greens chopped up; 1 lb Potatoes peeled or not; roughly cut into bite size pieces; 10 oz Carrots sliced about 1/2 inch thick; 6 oz Onion chopped; 2 Sticks of celery; 2 Vegetable bouillon cubes; Salt and pepper; 1/2 Generous spoon of curry powder; (I used mild Korma)

“Flock” brings to mind all the shepherd imagery found in the Scriptures: the sheep gentle, defenseless, liable to stray, needing a shepherd, happy, peaceful under his care, pitiful when lost, scattered, etc. This is “God's flock” that was bought with a great price (Ac 20:28), that is exceedingly precious in His sight, a great trust placed into the hands of human shepherds who are to pattern after Yahweh, the Shepherd (Psm. 23), and Christ, the Archshepherd (1 Pet. 5:4). What shepherd could have the care of any part of God's flock and treat it carelessly!

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	servings

INGREDIENTS

6	oz	Cabbage greens chopped up
1	lb	Potatoes peeled or not; roughly cut into bite size pieces
10	oz	Carrots sliced about 1/2 inch thick
6	oz	Onion chopped
2		Sticks of celery
2		Vegetable bouillon cubes
		Salt and pepper
1/2		Generous spoon of curry powder; (I used mild Korma)

INSTRUCTIONS

Here is an easy soup to make which is very tasty and satisfying.I found the
original recipe on the net a long time ago but can't remember where.But to
be honest I've changed it so much it bears little resemblance.
The veg are only rough weights so give or take a little depending on size
of your veg (I only know the weight because I wanted to work the calories
out on Dietwatch)
Put all the ingredients into a 5 pint saucepan top up with water.Put on a
low heat for a long time (at least 1 and a half hours) Take out 1/2 to 2/3
of the soup and put through the blender.Return to saucepan, reheat and
serve.
You can use different spices to suit your taste if liked.
Posted to fatfree digest by Maralyn <maralyn.olsen@virgin.net> on Jan 09,
1999, converted by MM_Buster v2.0l.

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