Name: Tomatillo Soup (Vegetarian)
Ingredients: 3 Stalks celery; sliced; 1 lg Leek*; sliced; 2 md Carrots; sliced; 1/2 c Red bell pepper; seeded & diced; 1/2 c Yellow bell pepper; seeded & diced; 1/4 c Poblano chile; seeded & diced; 2 c Tomatillos; sliced; (husks removed); 1 tb Olive oil; 1 ts Dried oregano; 1 ts Dried thyme; 1 ts Dried sage; 1 tb Ground cumin; 1 tb Ground red chile; 1 ts Kosher salt; 6 c Water; 1/3 c Fresh orange juice; 1/4 c Fresh lime juice; 1/4 c Chopped cilantro

God decrees one state of affairs while also willing and teaching that a different state of affairs should come to pass. This distinction in the way God wills has been expressed in various ways throughout the centuries... For example, theologians have spoken of sovereign will and moral will, efficient will and permissive will, secret will and revealed will, will of decree and will of command, decretive will and preceptive will, voluntas signi (will of sign) and voluntas beneplaciti (will of good pleasure), etc.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Veg05	6	servings

INGREDIENTS

3		Stalks celery; sliced
1	lg	Leek*; sliced
2	md	Carrots; sliced
1/2	c	Red bell pepper; seeded & diced
1/2	c	Yellow bell pepper; seeded & diced
1/4	c	Poblano chile; seeded & diced
2	c	Tomatillos; sliced
		(husks removed)
1	tb	Olive oil
1	ts	Dried oregano
1	ts	Dried thyme
1	ts	Dried sage
1	tb	Ground cumin
1	tb	Ground red chile
1	ts	Kosher salt
6	c	Water
1/3	c	Fresh orange juice
1/4	c	Fresh lime juice
1/4	c	Chopped cilantro

INSTRUCTIONS

*white & tender green parts
In large pan over medium heat, saute the celery, leek, carrots, bell
peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage,
cumin, red chile and salt. Add water to cover and simmer until tender. Add
juices and cilatnro. Season with salt to taste. Serves 6.
Author's note: Soup keeps well and tastes very good the second and even
third day after preparation, so don't hestiate to make this early.
Restaurant: Garland's Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine.
Book: Vegetarian Southwest, recipes from the region's favorite restaurants,
by Lon Walters, 1998; ISBN: 0-87358-710-3.
Recipe by: Garland's Oak Creek Lodge, Sedona, Arizona
Converted by MM_Buster v2.0l.

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