Name: Pepper-&-Tomato Soup
Ingredients: 1 ts Ground red chile (or more); 3 tb Olive or sunflower seed oil; 2 md Red onions, thinly sliced; 2 Bay leaves; 1/8 ts Ground cloves; 1/4 ts Ground coriander; 5 Parsley sprigs; chopped; 4 Garlic cloves peeled & coarsely chopped; Salt; 1 lb Red peppers or pimientos thinly sliced; 1/2 lb Chopped savoy -=OR=- Smooth-Skinned Cabbage; 6 c Stock; 1 lb Very ripe tomatoes; peeled, seeded and chopped (juice reserved); Chopped cilantro for garnish

The different functions that we see the Father, Son, and Holy Spirit performing are simply outworkings of an eternal relationship between the three persons, one that has always existed and will exist for eternity. God has always existed as three distinct persons: Father, Son, and Holy Spirit. These distinctions are essential to the very nature of God Himself, and they could not be otherwise… It may be said that there are no differences in deity, attributes, or essential nature between the Father, Son, and Holy Spirit. Each person is fully God and has all the attributes of God. The only distinctions between the members of the Trinity are in the ways they relate to each other and to the creation. In those relationships they carry out roles that are appropriate to each person.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Soups, Vegetarian	6	Servings

INGREDIENTS

1	ts	Ground red chile (or more)
3	tb	Olive or sunflower seed oil
2	md	Red onions, thinly sliced
2		Bay leaves
1/8	ts	Ground cloves
1/4	ts	Ground coriander
5		Parsley sprigs; chopped
4		Garlic cloves peeled & coarsely chopped
		Salt
1	lb	Red peppers or pimientos thinly sliced
1/2	lb	Chopped savoy -=OR=- Smooth-Skinned Cabbage
6	c	Stock
1	lb	Very ripe tomatoes; peeled, seeded and chopped (juice reserved)
		Chopped cilantro for garnish

INSTRUCTIONS

Remove stems, Seeds & veins from chiles. Tear flesh into a few large
pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer
20 minutes, then puree in blender. Heat oil in pan and add onions, bay
leaves, cloves, coriander, parsley and garlic. Cook over medium heat
several minutes until onions have begun to soften, then add salt, peppers
and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup
water or stock, cover pan and cook over low heat 10 minutes. When
vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons
chile powder. Add tomatoes, their juice and remaining water or stock. Bring
to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
finished cooking, remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if needed. Add more chile
if desired. Serve soup with a sprinkling of chopped cilantro.
Deborah Madison, "Prodigy Guest Chefs Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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