Name: Garden Vegetable Gumbo
Ingredients: 1 c Chopped onion; 2 tb Broth for sautee, have more on hand to add; 2 c Thinly sliced carrots (I like 'em); 1 2/3 c Brown rice; 1 Thinly sliced medium zucchini, about 1 and 1/2 cups; 1 Thinly sliced yellow medium squash, same as zucc; 1 c Fresh or frozen yellow corn or more if you like; 4 Yukon Gold potatoes, sliced thin; Chopped medium red bell pepper; 1 ts Salt; 4 c Vegetable broth; 1 cn (15 oz) garbanzo beans; 1 1/2 ts Dried basil leaves; 1 1/2 ts Thyme

1. The Will of God for Marriage Was Expressed in Creation: Jesus confirmed God’s will in creation when He said in Matthew 19:4-6, “Have you not read that He who created them from the beginning made them male and female, and said, ‘Therefore a man shall leave his father and his mother and hold fast to his wife, and they shall become one flesh’? So they are no longer two but one flesh. What therefore God has joined together, let not man separate.” That’s the Bible’s teaching and the Bible’s assumption from cover to cover. Marriage is one woman and one man becoming one flesh by covenant and sexual union. 2. There Is No Such Thing as Homosexual Marriage in the Eyes of God: The other biblical reason marriage cannot be between two men or two women is that, on the one hand, the Bible defines homosexual behavior as “dishonorable” and “shameless” and “contrary to nature” (Romans 1:26-27), but on the other hand the Bible says that marriage is to be “held in honor” (Hebrews 13:4). Marriage does not produce shame. And marriage is not contrary to nature. There is therefore no such thing as homosexual marriage in the eyes of God. And there should not be in the eyes of his people – no matter what the state says.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains			1	Servings

INGREDIENTS

1	c	Chopped onion
2	tb	Broth for sautee, have more on hand to add
2	c	Thinly sliced carrots (I like 'em)
1 2/3	c	Brown rice
1		Thinly sliced medium zucchini, about 1 and 1/2 cups
1		Thinly sliced yellow medium squash, same as zucc
1	c	Fresh or frozen yellow corn or more if you like
4		Yukon Gold potatoes, sliced thin
		Chopped medium red bell pepper
1	ts	Salt
4	c	Vegetable broth
1	cn	(15 oz) garbanzo beans
1 1/2	ts	Dried basil leaves
1 1/2	ts	Thyme

INSTRUCTIONS

Cook onions and carrots in 2 tablespoons of the vegetable broth over medium
to low heat in stockpot for about five minutes - adding more broth to
prevent sticking, until onions are crisp-tender. Add brown rice and the 4
cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients
and more water if necessary, and simmer until vegetables are tender, about
15 minutes. Posted to fatfree digest V97 #019 by "susan.j.mcgee"
<susan.j.mcgee@ArthurAndersen.com> on 97

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