Name: Hearty Black Bean Soup
Ingredients: 2 tb Oil; 3 md Onions; chopped; 4 Cl Garlic; minced; 48 oz Canned black beans (frijoles negros) drained & chopped; 1 tb Fresh oregano; fine chopped; 1/2 ts Ground cumin; or to taste; 1/2 ts Fresh thyme; finely chopped; 1 Bay leaf; 2 c Cubed ham; cooked; 2 c Chicken stock; 1/4 c Dry sherry; 16 oz Canned whole tomatoes; drained & chopped; 1/4 c Fresh tomatoes; peeled and chopped; Salt & freshly ground pepper to taste; Accompaniments:; Fresh lime or lemon wedges; Sour cream; Radishes; thinly sliced; Green onions; sliced; Cilantro leaves; Chile salsa

A Trojan horse full of dangerous psycho-fantasies has been professionally prepared for us by Christian psychiatrists and psychologists… At base, such therapies stand upon dogma, not scientific observations, and the dogma is the odious one of Freud and his followers who were some of the century's most anti-Christ teachers. No amount of well- intentioned refinement of deadly doctrines will make them clean for use by Christians. Though gems are usually found in coal mines, Christians who go fossicking for gems of God's truth in psychoanalytic coal mines will usually emerge empty-handed and filthy… Christians of discernment should avoid the dangerous system completely (Hilton Terrell).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	California	Microwave, Soups & ste	5	Servings

INGREDIENTS

2	tb	Oil
3	md	Onions; chopped
4		Cl Garlic; minced
48	oz	Canned black beans (frijoles negros) drained & chopped
1	tb	Fresh oregano; fine chopped
1/2	ts	Ground cumin; or to taste
1/2	ts	Fresh thyme; finely chopped
1		Bay leaf
2	c	Cubed ham; cooked
2	c	Chicken stock
1/4	c	Dry sherry
16	oz	Canned whole tomatoes; drained & chopped
1/4	c	Fresh tomatoes; peeled and chopped
		Salt & freshly ground pepper to taste
		Accompaniments:
		Fresh lime or lemon wedges
		Sour cream
		Radishes; thinly sliced
		Green onions; sliced
		Cilantro leaves
		Chile salsa

INSTRUCTIONS

Recipe by: the California Culinary Academy Preparation Time: 0:45 In a
wide-bottomed, large saucepan over medium heat, heat oil. Add onions and
cook until soft, 3 to 5 minutes. Add garlic and cook 1 minute longer. Stir
in beans, oregano, cumin, thyme, bay leaf, ham, stock, sherry, and
tomatoes.
Increase heat and bring mixture to a boil. Reduce heat and simmer,
uncovered, about 30 minutes. Season to taste with salt, if necessary, and
pepper.  Serve soup with your choice of accompaniments, or cool to room
temperature and refrigerate or freeze.
Makes about 7 cups.
* Timesaver Tip: Soup can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon soup into one large or
several smaller individual freezer containers. Cover, label, and freeze at
0 degrees F up to 1 month. To serve, defrost soup 15 to 20 minutes on
Defrost setting of microwave, or thaw in refrigerator 8 to 24 hours. Gently
warm soup in a saucepan or microwave at 50% power until it is warmed
through. Stir several times both during defrosting and during reheating.
Microwave Version
Put oil in a 2-quart casserole and microwave on 70% power 45 seconds. Add
onions and microwave another 3 minutes, until onions are soft. Add garlic
and microwave a minute longer. Complete step 2 as directed above. Cover
casserole with waxed paper or loosely with plastic wrap and microwave,
still on 70% power, 30 minutes. Season to taste and proceed with step 4 as
directed above. Preparation time and timesaver tip same as above.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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