Name: Harvest Vegetable Soup
Ingredients: 3 tb Olive oil; 1 Onion, diced; 1 Leek, light green and white parts only. sliced; 3 Cloves garlic, peeled and crushed; 3 Ribs celery, diced; 2 Carrots, diced; 3 1/2 c (1/2 small head) white cabbage, shredded or thinly sliced.; 2 Boiling potatoes, red , chopped with peel on.; 1 sm Turnip, peeled and chopped.; 2 1/2 c Quarts vegetable broth; 1 c V-8 juice; 1/2 ts Dried thyme leaves black pepper to taste a very little salt.; 1 cn Drained kidney beans, or great northern whites, or chick peas; 1/2 c Elbow macaroni; 2 1/2 to 3 hours --- serves 10

Is there anyone among you who truly thinks their salvation hangs suspended on the thin thread of your own will-power and commitment to righteousness? I know my own soul all too well. Were it not for God’s preserving grace I would have lost my salvation the day after I was born again. “If ever it should come to pass, that sheep of Christ might fall away, my fickle, feeble soul, alas! would fall a thousand times a day!” If you do not believe in the security of your soul in Christ, tomorrow should hold little but fear and misery and perhaps despair for you. For it may well be the day you commit that sin that will forever sever you from the Savior’s love. I can face tomorrow and the day after and the day after that with confidence, because I know that He “will never leave me nor forsake me” (Heb. 13:5).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Soups/stews, Vegetables	1	Servings

INGREDIENTS

3	tb	Olive oil
1		Onion, diced
1		Leek, light green and white parts only. sliced
3		Cloves garlic, peeled and crushed
3		Ribs celery, diced
2		Carrots, diced
3 1/2	c	(1/2 small head) white cabbage, shredded or thinly sliced.
2		Boiling potatoes, red , chopped with peel on.
1	sm	Turnip, peeled and chopped.
2 1/2	c	Quarts vegetable broth
1	c	V-8 juice
1/2	ts	Dried thyme leaves black pepper to taste a very little salt.
1	cn	Drained kidney beans, or great northern whites, or chick peas
1/2	c	Elbow macaroni
2 1/2	to	3 hours — serves 10

INSTRUCTIONS

Heat oil in very large soup pot.  Add onions and cook, stirring, over low
heat for 2 minutes.  Add the leek and garlic; cook, stirring, for another
minute or so.  Add celery and carrots; cook, stirring, for an additional
minute or so.  Stir in the cabbage, potatoes, turnip, vegetable broth (or
bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season
with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours,
or until the vegetables are tender. Add macaroni and beans during the last
30    minutes.
Serve hot with crusty bread or rolls. == Courtesy of Dale & Gail Shipp,
Columbia Md.   Converted by MMCONV vers. 1.50 From: Dale Shipp Date:
04-18-96
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:06 -0400
From: [email protected]

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