Name: Tomato And Rice Soup
Ingredients: 2 tb Butter; 2 Onions; chopped; 2 Celery stalks; chopped; 2 Carrots; diced; 1 cn (14 1/2 oz) tomatoes; 1/4 ts Or 2 sprigs oregano; 1 tb Tomato paste; 4 1/2 c Chicken stock; 1 Bouqet garni; 1 ts Sugar; 1/4 c Long grain rice; 1 tb Chopped celery leaves

[Faith] is trust in God's character and obedience to His living voice expressed in His Word. Consequently the object of faith in the Old Testament is the promise of God which awaits its fulfillment in the coming of Christ. Faith looked forward then, just as now it looks backward to its object in Christ. It is interesting to notice how this is expressed in the teaching of Hebrews that “faith is being sure of what we hope for and certain of what we do not see (Heb. 11:1).” In fact this perspective runs through the whole of Hebrews 11-Noah...Abel...Enoch...and Abraham “did not receive the things promised; they only saw them and welcomed them from a distance (vs. 13).” Even the martyrs who were commended for their faith did not receive what had been promised (vs. 39). Faith for them was hearing the testimony of God, trusting His promise, and living in the light of God's faithfulness to it.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish		4	servings

INGREDIENTS

2	tb	Butter
2		Onions; chopped
2		Celery stalks; chopped
2		Carrots; diced
1	cn	(14 1/2 oz) tomatoes
1/4	ts	Or 2 sprigs oregano
1	tb	Tomato paste
4 1/2	c	Chicken stock
1		Bouqet garni
1	ts	Sugar
1/4	c	Long grain rice
1	tb	Chopped celery leaves

INSTRUCTIONS

Source:Quick and Easy Soups by Myra Street
1. Heat butter in a large saucepan. Add the onion and allow to cook over a
low heat for a few minutes until transparent. Stir from time to time.
2. Stir the celery into the onions. Cook for about 2 minutes, then add the
carrots, tomatoes and juice, oregano, tomato paste, half the stock, bouquet
garni, sugar and seasoning.
3. Bring to a boil slowly, cover and allow to simmer for about 20 minutes.
4. Remove the bouquet garni and bay leaf.Rub through a wide meshed strainer
or food mill, or puree in a food processor.(I do not do this or the garni)
5. Add the remaining stock, a little salt if needed and the rice. Cook for
about 10 minutes.
6. Serve in heated bowls sprinkled with chopped celery leaves.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<[email protected]> on Oct 27, 1998, converted by MM_Buster v2.0l.

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