Roasted Tomato And Red Pepper Soup

What! speak coldly for God, and for men’s salvation Can we believe that our people must be converted or condemned, and yet speak in a drowsy tone? In the name of God, brethren, labor to awaken your own hearts, before you go to the pulpit, that you may be fit to awaken the hearts of sinners. Remember they must be awakened or damned, and that a sleepy preacher will hardly awaken drowsy sinners. Though you give the holy things of God the highest praises in words, yet, if you do it coldly, you will seem by your manner to unsay what you said in the matter... It is only here and there, even among good ministers, that we find one who has an earnest, persuasive, powerful way of speaking, that the people can feel him preach when they hear him.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains		Soups &, Stews	5	Servings

INGREDIENTS

1 1/2	lb	Red bell peppers
2	lb	Tomatoes, halved and seeded
2	T	Olive oil
1	c	Chopped onion
4		Garlic cloves, minced
1 1/2	c	Tomato juice
1	T	Chopped fresh marjoram
1/2	t	Salt
1/4	t	Pepper
		Marjoram sprigs, optional

INSTRUCTIONS

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds
and membranes. Place bell peppers and tomatoes, skin sides up, on a
foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes
or until vegetables are blackened. Place peppers in a zip-top plastic
bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop.
Place half of chopped peppers and half of chopped tomatoes in a
blender; process until smooth. Set aside. Heat oil in a saucepan over
medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add
pureed vegetables, remaining chopped bell peppers and tomatoes,  tomato
juice, 1 tablespoon marjoram, salt, and pepper; cook over  medium heat
until thoroughly heated. Garnish with marjoram springs,  if desired.
Yield: 5 servings (serving size: 1 cup).  Calories: 253 (29 % from
fat); fat 8.2 g (sat 3.1 g, mono 3.1 g, poly  0.4 g); protein 26.7 g;
carbohydrates 15.2 g; fiber 1.8 g;  cholesterol 77 mg; iron 4.4 mg;
sodium 263 mg; calcium 33 mg.  Recipe by: Cooking Light Magazine, June
1997, page 175  Posted to Bakery-Shoppe Digest V1 #232 by
4paws@netrax.net  (Shermeyer-Gail) on Sep 12, 1997

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 138 Calories From Fat: 54 Total Fat: 6.1g Cholesterol: 0mg Sodium: 499.5mg Potassium: 691.3mg Carbohydrates: 19.5g Fiber: 5.4g Sugar: 11.4g Protein: 3.3g