Name: Vegetable Soup
Ingredients: 4 Parsnips; 4 Carrots; 2 Celery ribs; 1 lg Potato; 3 Yellow squash; 3 Zucchini squash; 2 md Sweet potatoes; Water; Salt; to taste; Garlic powder; to taste

Therefore when the trial comes (and often remains), we understand that while in the trial we are being firmly held in His wise and loving arms. As the trial humbles us, it manifests a weakness in us that causes us to cast a greater dependence on Him. We are forever weaned of our self-sufficiency and our self-reliance and learn to trust in His resources and not our own. God provides perfectly measured, sufficient grace (His divine assistance through the Holy Spirit) enabling us to remain in the trial with our faith intact. We are enabled to depend more on His strength and not our own. And we are enabled to trust Him for the working of Christlikeness in our lives (Jas. 1:2-4).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

4		Parsnips
4		Carrots
2		Celery ribs
1	lg	Potato
3		Yellow squash
3		Zucchini squash
2	md	Sweet potatoes
		Water
		Salt; to taste
		Garlic powder; to taste

INSTRUCTIONS

source: my friend Andee Y.
Peel and dice all vegetables. Place vegetables into a six quart pot. Put
enough water in the pot to cover the vegetables. Bring to a boil. Lower
heat and simmer for about 20 minutes. Puree half of the vegetables or mash
with a potato masher in the soup pot. Bring to a boil again. Season with
salt and garlic powder.
Posted to JEWISH-FOOD digest by [email protected] (Deena Abraham) on Sep
6, 1998, converted by MM_Buster v2.0l.

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