Name: Grandma Kuhl's German Potato Green Bean Soup
Ingredients: 3 sl Bacon; but see note*; 3 lg Idaho potatoes; (or more small) peeled, quartered, sliced; 1 sm Onion; chopped; 2 Stalks celery; chopped (optional)*; 1 Clove garlic; minced; 1 cn Evaporated milk; regular size, not sm; 1 cn Green beans with juice; Salt and pepper; to taste; Vinegar

Their god is something which they created themselves, a being who is always prepared to oblige and excuse them. They do not worship him with awe and respect, indeed they do not worship him at all. They reveal that their so-called god is no god at all in their talk. For they are forever saying that 'they simply cannot believe that God will punish the unrepentant sinner to all eternity, and this and that.' They cannot believe that God will do so, therefore, they draw the conclusion that God does not and will not. In other words, God does what they believe he ought to do or not do. What a false and blasphemous conception of God! How utterly untrue and unworthy! Such is the new paganism of today.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	German	Potatoes, Vegetables, Soups	4	Servings

INGREDIENTS

3	sl	Bacon; but see note*
3	lg	Idaho potatoes; (or more small) peeled, quartered, sliced
1	sm	Onion; chopped
2		Stalks celery; chopped (optional)*
1		Clove garlic; minced
1	cn	Evaporated milk; regular size, not sm
1	cn	Green beans with juice
		Salt and pepper; to taste
		Vinegar

INSTRUCTIONS

*This is best if you cut the bacon off the front of the package (the part
that shows the lean), what would amount to about 2-3 slices total but which
includes a good part of lean.
If you use celery, a few of the tender inside celery leaves coarsely
chopped are good in the soup also.
Dice the bacon. You can prefry the bacon, but the original recipe calls for
using it without frying. Put the bacon, potatoes, green beans (can add
these with the evaporated milk, but they're ok at this point also), onion,
celery, and garlic in a soup pot. Add water barely to cover. Bring to boil
and simmer until the potatoes are done.
Pour in the evaporated milk. Salt and pepper to taste. Cook until heated
through (don't boil).
Put a teaspoon to a tablespoon of vinegar (depending on the size of the
bowl and your taste) in the bottom of each soup bowl. Ladle in the soup.
(This curdles the soup slightly, but not to mind, this tastes great.)
Recipe by: Mitch
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by [email protected]
on Nov 2, 1997

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