Name: Navy Bean and Sausage Soup
Ingredients: 1/2 lb Dried navy beans; 4 tb Olive oil; 1 Onion, chopped; 2 Garlic cloves, chopped; 3 Ribs celery, diced; 1 Turnip, diced; 1 sm Imported bay leaf and 5 sprigs fresh; Parsley, tied together with kitchen twine; 1/4 ts Ground allspice; 1/4 ts Crushed red pepper flakes; 6 c Chicken broth; 4 Fresh sausages (mild Italian); Salt; Freshly ground black pepper

The church is the new covenant community – “This cup is the new covenant in my blood” (Luke 22:20; 1 Corinthians 11:25) – we say when we take communion. The new covenant is the spiritual work of God to put His Spirit within us, write the law on our hearts, and cause us to walk in His statutes. It is a spiritually authentic community. Unlike the old covenant community it is defined by true spiritual life and faith. Having these things is what it means to belong to the Church. Therefore to give the sign of the covenant, baptism, to those who are merely children of the flesh and who give no evidence of new birth or the presence of the Spirit or the law written on their heart or of vital faith in Christ is to contradict the meaning of the new covenant community and to go backwards in redemptive history.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Soups	5	Servings

INGREDIENTS

1/2	lb	Dried navy beans
4	tb	Olive oil
1		Onion, chopped
2		Garlic cloves, chopped
3		Ribs celery, diced
1		Turnip, diced
1	sm	Imported bay leaf and 5 sprigs fresh
		Parsley, tied together with kitchen twine
1/4	ts	Ground allspice
1/4	ts	Crushed red pepper flakes
6	c	Chicken broth
4		Fresh sausages (mild Italian)
		Salt
		Freshly ground black pepper

INSTRUCTIONS

Soak the navy beans overnight in plenty of cold water; the next day drain
the beans and rinse them under cool water. Set aside. Place the oil and
onion in a soup kettle, set over low heat and cook slowly until the onion
has softened, about 5 minutes.  Increase the heat to medium, add the garlic
and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley
bundle.  Stir in the allspice, red pepper flakes, broth, and navy beans.
Bring the soup base to a boil, skimming it as necessary; boil 3 minutes.
Cover and simmer for 1 1/2 hours, or until the beans are quite tender.
Discard the parsley-bay leaf bundle. (The soup may be prepared in advance
to this point.)
To finish the soup, grill the sausages under the broiler or pan-fry them
for about 20 minutes, letting them cook for 10 minutes on each side. Slice
the sausage into 1/3-inch disks. Add the sausage rounds to the soup and let
simmer for 5 minutes longer to blend the flavors. Season with salt and
freshly-ground pepper to taste. Ladle the soup into warm bowls and serve
piping hot.
Makes 5 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Nov 07, 98

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”