Name: Vegetable Soup
Ingredients: 1 Potato, medium; 1 Carrot, medium; 1 Beet, medium; 1 Turnip, small; 1 Onion, small; 1/4 c Green peas; 1/4 c Green beans; 1/2 c Cauliflower; 2 Cabbage leaves, chopped; 5 Peppercorns; 1/4 ts Cumin seed; 1 ts Salt; 1 Bay leaf; 1 tb Butter/oleo

We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Indian, Vegan, Vegetarian, Soups	6	Servings

INGREDIENTS

1		Potato, medium
1		Carrot, medium
1		Beet, medium
1		Turnip, small
1		Onion, small
1/4	c	Green peas
1/4	c	Green beans
1/2	c	Cauliflower
2		Cabbage leaves, chopped
5		Peppercorns
1/4	ts	Cumin seed
1	ts	Salt
1		Bay leaf
1	tb	Butter/oleo

INSTRUCTIONS

Don't peel the vegetables.  Wash and cut the vegetables into small pieces.
Melt butter in a 4-qt saucepan.  Add bay leaf and cumin seed. Brown in the
saucepan.  Add the cut vegetables and salt.  Cover for 10 mins.  Stir
every 3 mins or so.
Add 4 cups of water.  Bring to a boil. Lower heat and simmer for one hour.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

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