Name: Green Bean Soup
Ingredients: 1 3/4 lb Green beans; 3 tb Olive oil; 1 md Onion; 3 md Ripe tomatoes; 2 Garlic cloves; 2 Laurel leaves; 1 lb Potatoes; 1/2 lb Bread*; Eggs, poached; Salt

Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Soups	4	Servings

INGREDIENTS

1 3/4	lb	Green beans
3	tb	Olive oil
1	md	Onion
3	md	Ripe tomatoes
2		Garlic cloves
2		Laurel leaves
1	lb	Potatoes
1/2	lb	Bread*
		Eggs, poached
		Salt

INSTRUCTIONS

* Use a day-old, country-style loaf
In a large pan saute the onion, finely chopped, in the
olive oil. Add the tomatoes, peeled, seeded, and
broken into large pieces; trim the green beans and
break them by hand into 3 or 4 pieces, and add to the
pan. Add the garlic, the laurel leaves and the salt.
Cover the pan and let the whole cook for a while, till
tender. Add 2 pt water and the peeled, thinly sliced
potatoes. Let the whole cook till the the potatoes are
tender. Slice the bread, place in a large serving bowl
together with the poached eggs. Cover with the hot
soup, remove the laurel leaves and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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