Soupe De Fevette (fava Bean Soup)

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Beans, Soups	6	Servings

INGREDIENTS

2	c	Large Dried Fava Beans
1	lb	Beef chuck, cut into 6
		pieces
		Several Beef bones
6	c	Water
1		Head Garlic, about 8
		cloves peeled
2	t	Sweet paprika
1	t	Salt, or to taste
1/2	t	Black pepper
2	oz	Fresh coriander, rinsed well
		and sliced
1	lb	Zucchini, sliced
1/2	c	Ripe tomato, cubed
1/4	c	Olive oil, up to 1/2
		depending on taste

INSTRUCTIONS

Recipe By : Copeland Marks  Parboil the beans for 10 minutes and drain.
Put all the ingredients  into a pan large enough to hold them and bring
to a boil. Skim off  the foam that rises. Cover the pan and simmer over
low heat for 3  hours, which is enough to soften the meat and favas.
Remove the meat and bones and set the meat aside. In a food processor
process all the vegetables and broth into a moderately thick puree.
This is the soup. The meat is served separately.  Posted to
recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar  1, 1998

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 534 Calories From Fat: 331 Total Fat: 37.1g Cholesterol: 77.9mg Sodium: 497.4mg Potassium: 670.3mg Carbohydrates: 30.3g Fiber: 5g Sugar: 10.9g Protein: 24.9g