Name: Red Bean, Rice and Sausage Soup
Ingredients: 1 lg Onion -- chopped; 1 lg Garlic clove -- minced; 1 ts Olive oil; 3 1/2 c Chicken stock -- defatted; 1 lg Carrot -- diced; 1 lg Celery stalk -- diced; 1/2 Sweet red peppers -- diced; 1 1/2 c Water; 1 cn Tomato sauce -- (15 ounces); 2 cn Red kidney beans, canned --; (16 ounces); 1/4 ts Dried thyme; 1 Bay leaf; 1/4 ts Black pepper; 1/3 c Long-grain rice; 6 oz Sausage -- sliced 1/4"; Thick

Your pastors will be consistently “afflicted,” as 2 Corinthians 4:8 declares. Their personal life will be scrutinized. Their labor will be relentless. Their family will be tested. Their freedoms in Christ will be limited. Their decisions will be questioned. If it goes well all the glory to God. Yet if it doesn’t, it is the pastor’s fault. As Paul said, they will be afflicted in “every way.” Changing churches or careers will seem like the greener pasture. Yet pastors must remember that God is sovereign and because He is in control, they are not, as the verse say, “crushed.” As one pastor said, “Squeezed, but not squashed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Pork & ham, Pulses and, Rice, Soups	8	Servings

INGREDIENTS

1	lg	Onion — chopped
1	lg	Garlic clove — minced
1	ts	Olive oil
3 1/2	c	Chicken stock — defatted
1	lg	Carrot — diced
1	lg	Celery stalk — diced
1/2		Sweet red peppers — diced
1 1/2	c	Water
1	cn	Tomato sauce — (15 ounces)
2	cn	Red kidney beans, canned —
		(16 ounces)
1/4	ts	Dried thyme
1		Bay leaf
1/4	ts	Black pepper
1/3	c	Long-grain rice
6	oz	Sausage — sliced 1/4"
		Thick

INSTRUCTIONS

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3
tablespoons of chicken broth. Cook over medium heat, stirring frequently,
until onions begin to brown, about 5-6 minutes. Add all remaining
ingredients except sausage.  Bring sou p to a boil over high heat. Lower
heat and cover.  Simmer, stirring occasionally, about 20 minutes. Add
sausage and cook an additional 10 minutes or until flavors are well blended
and soup has thickened slightly. Keeps in refrigerator for 3-4 days.
Recipe By     : Skinny Soups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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