Sharon’s Variation Of Talya’s Veggie Soup (pareve)

Christians should be the most diligent people on the planet. Sadly this is often not the case as we are outspent, outthought and outperformed oftentimes by the very opponents of the Gospel. Is there any cause greater than fighting for the eternal salvation of souls? Is there any book more accurate and relevant and thrilling than the inspired Word of God? Is there any power greater than the Holy Spirit? Is there any god who can compare with our God? Then where is the diligence, the dedication, the determination of His people?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		1	Servings

INGREDIENTS

1		Onion, chopped
1		Clove garlic, chopped
3		Potatoes, peeled & cut up
2		Turnips, peeled & cut up
3		Carrots sliced, I probably
		used more
1		15 oz stewed tomatoes
1		Telma vegetable cube
1		Frozen peas
1/2	t	Curry powder
1/2	t	Cumin
		Salt & pepper
1	t	Sugar

INSTRUCTIONS

Brown onion and garlic in a little oil, then add remaining
ingredients.  Cover with water and boil 40 mins.  Blend in food
processor (not too smooth; you want some consistency).  Adjust
seasoning to taste. Freezes well. Taste is better after a day  or two.
I actually doubled the recipe, but used 3 cans tomatoes and 3 Telma
vegetable cubes.  Posted to JEWISH-FOOD digest V97 #044 by
sharon.stein@mcmail.vanderbilt.edu on 97.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 594 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: 0mg Sodium: 1297.6mg Potassium: 3470.4mg Carbohydrates: 136.7g Fiber: 22.4g Sugar: 43.7g Protein: 17.1g