Name: Organic Bean Soup with Sea Beans and Sorrel (Hl)
Ingredients: 1/4 c Fava beans; cooked, peeled and reserved; 1/4 c Cranberry beans; cooked and reserved; 1/4 c Sea beans; blanched; 1/4 c Garden peas; 1/4 c Green and yellow roma beans; cut, cooked and reserved; 1/4 c Purslane; picked; 1 lb Italian parsley; blanched, refreshed in cold water, pureed in blender; 1 lb Lambs quarters wild spinach; blanched, refreshed in cold water, pureed in blender, if not available substitute spinach; 1/4 lb Sorrel; cut into chiffonade; 1 tb Butter; Salt and pepper -1 quart vegetable stock---; 1 Carrot; 1 Rib celery; 1 Onion; 1 Leek; 1/4 c Chives; 1/4 c Tarragon; 1/4 c Thyme; 1/4 c Italian parsley; 1 qt Water

The Bible presupposes a love of self, a desire to experience pleasure and avoid pain, as inherent in the human makeup and as the ground of ethical imperatives. For example, loving ourselves is often used as a criterion in Scripture for the love of others (Mt. 19:19; Eph. 5:28). It is an assumed fact that we do love ourselves, and it is not evil to do so if it is done rightly… Thus Christianity, far from denigrating human worth, actually presupposes it in some of its fundamental teachings. Yet something has tragically blighted and twisted love of self into a gross perversion of God’s intent for His creatures. The fall of the human race into sin caused love of self to become mere selfishness. What was lost was a focus outside the self – that is, a love of God that gave it control and benevolence.

John Hannah

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables	Italian	Bean-, Ss	4	Servings

INGREDIENTS

1/4	c	Fava beans; cooked, peeled and reserved
1/4	c	Cranberry beans; cooked and reserved
1/4	c	Sea beans; blanched
1/4	c	Garden peas
1/4	c	Green and yellow roma beans; cut, cooked and reserved
1/4	c	Purslane; picked
1	lb	Italian parsley; blanched, refreshed in cold water, pureed in blender
1	lb	Lambs quarters wild spinach; blanched, refreshed in cold water, pureed in blender, if not available substitute spinach
1/4	lb	Sorrel; cut into chiffonade
1	tb	Butter
		Salt and pepper -1 quart vegetable stock—
1		Carrot
1		Rib celery
1		Onion
1		Leek
1/4	c	Chives
1/4	c	Tarragon
1/4	c	Thyme
1/4	c	Italian parsley
1	qt	Water

INSTRUCTIONS

Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3
minutes. Strain beans, reserving the liquid, and place beans in a heated
soup bowl. Add parsley puree, spinach puree and butter to the reserved
liquid. Bring to a boil and puree with a hand blender, add purslane. Season
to taste. Pour over the top of the beans. Garnish with the chiffonade of
sorrel.
Yield: 4 servings
Nutritional information: 443 calories and 9 grams of fat
VEGETABLE STOCK
In a saucepan steam the vegetables in a small amount of water for 8 to 10
minutes. Add the herbs and remaining water and simmer for 20 minutes.
Strain and reserve.
Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHG297
Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997

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J.C. Ryle