Name: Summer Vegetable Soup
Ingredients: 1 ts Olive oil; 1/3 c Sliced onion; 1/2 c Diced red potato; 1/2 c Sliced green beans; 1 c Sliced zucchini; 1/4 c Chopped celery leaves; 1/2 c Peeled chopped tomato; 1 c Cooked navy beans; 1/8 ts Saffron powder; 1/2 ts Black pepper; 4 c Chicken stock; 2 tb Tomato paste; Salt

For example, there is a special favor placed on the firstborn because of the excitement that surrounded your first child or the maturity she has as the oldest when compared to her siblings. There is a special favor placed on the youngest because he or she needs an advocate as the “baby” of the family. Gender can be a source of favoritism as dads can overly gravitate to their sons and moms to their daughters. Favoritism can also be developed when one child, like Esau, appeals to the interest of a parent – the dad who always wanted to be an athlete and is now living his dreams through his gifted son. Maybe it is the child who everybody loves or is highly successful in school and the parents show greater fondness toward her because of what she contributes to the family’s reputation and the parents’ esteem as to what they produced. The examples continue…

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		2send, Soups, Zucchini, Lowfat	6	servings

INGREDIENTS

1	ts	Olive oil
1/3	c	Sliced onion
1/2	c	Diced red potato
1/2	c	Sliced green beans
1	c	Sliced zucchini
1/4	c	Chopped celery leaves
1/2	c	Peeled chopped tomato
1	c	Cooked navy beans
1/8	ts	Saffron powder
1/2	ts	Black pepper
4	c	Chicken stock
2	tb	Tomato paste
		Salt

INSTRUCTIONS

NOTES: This light but satisfying soup tastes best when made with young
zucchini and other summer produce at their peak of flavor. For a richer
soup, stir pesto into each bowlful.
DIRECTIONS: Heat oil in stockpot. Add onion; saute over medium heat until
onion is soft.
Add potato, green beans, zucchini, celery leaves, tomato, navy beans,
saffron, pepper and stock. Bring to a boil. Reduce heat. Cover and simmer
35 minutes, stirring occasionally.
Stir in tomato paste. Season to taste with salt. Let stand, covered, 5
minutes before serving. [Per Serving: 96 Calories; 2 g total fat; 0 mg
cholesterol; Calories from Fat 18%]
SOURCES: Cole Publishing; nutrution by Mastercook
Recipe by: Cole Publishing Group
Posted to EAT-LF Digest by [email protected] on Oct 22, 1998, converted
by MM_Buster v2.0l.

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