Name: Mother Wolff Soup
Ingredients: 4 qt Water; 1/2 c Dried lima beans; soaked overnight with water to cover; 1/2 c Uncooked rice; (or 1 cup cooked); 1/2 c Barley; uncooked 4 large garlic cloves; minced; 1 tb Dillweed; 1 Bay leaf; 1 c Chopped celery; 1 tb Hungarian paprika; 1 c Diced potatoes; 1 c Diced sweet potatoes or carrots; 1/2 ts Salt; Several pinches black pepper; 1 c Green beans or peas; (fresh or frozen); 1 c Chopped tomatoes; (fresh or canned) or tomato sauce; 1/4 c Chopped fresh parsley; (optional)

From the very first, the conviction that Jesus had been raised from death has been that by which (the Christians) very existence has stood or fallen. There was no other motive to account for them, to explain them... At no point within the New Testament is there any evidence that the Christians stood for an original philosophy of life or an original ethic. Their sole function is to bear witness to what they claim as an event – the raising of Jesus from among the dead... The one really distinctive thing for which the Christians stood was their declaration that Jesus had been raised from the dead according to God's design, and the consequent estimate of Him as in a unique sense Son of God and representative man, and the resulting conception of the way to reconciliation.

C.F.D. Moule

CATEGORY	CUISINE	TAG	YIELD
Grains	Hungarian		8	– 10

INGREDIENTS

4	qt	Water
1/2	c	Dried lima beans; soaked overnight with water to cover
1/2	c	Uncooked rice; (or 1 cup cooked)
1/2	c	Barley; uncooked 4 large garlic cloves; minced
1	tb	Dillweed
1		Bay leaf
1	c	Chopped celery
1	tb	Hungarian paprika
1	c	Diced potatoes
1	c	Diced sweet potatoes or carrots
1/2	ts	Salt
		Several pinches black pepper
1	c	Green beans or peas; (fresh or frozen)
1	c	Chopped tomatoes; (fresh or canned) or tomato sauce
1/4	c	Chopped fresh parsley; (optional)

INSTRUCTIONS

Someone asked for lima bean recipes. This is a favorite of our, from
Sundays at Moosewood cookbook.
In a large soup pot, combine water, limas, rice, barley, garlic, dill, and
bay leaf and bring to a boil. Lower heat, cover and simmer 1 1/2 hours,
adding more water if needed as the limas and grains absorb the liquid.
When the soup has been simmering for about one hour, prepare the
vegetables. In a large frying pan sauté onions and celery in 1 tablespoon
water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet
potatoes or carrots, salt, pepper. Cover and cook for a few minutes,
stirring frequently. Stir in the green beans or peas and continue to cook,
covered for a few more minutes until just tender. Set aside.
Stir the soup and remove bay leaf. Add the sautéed vegetables, the
tomatoes, the parsley and more salt and pepper to taste. Simmer, covered,
on very low heat for 1 1.2 to 2 more hours, stirring occasionally to
prevent sticking.
To serve, ladle out generous bowls of this tasty soup. Leftovers will keep
for several days, refrigerated. When reheating, add boiling water if the
soup has become too thick.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Jan 28, 1999,
converted by MM_Buster v2.0l.

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