Vegetable Stew – We Love God!

Will hell be everlasting? All the way back in the Old Testament, Daniel 12:2, “Many of those who sleep in the dust of the ground will awake, these to everlasting life, but the others to disgrace and everlasting contempt.” Matthew 25:46 “These will go away into eternal punishment, but the righteous into eternal life.” In this verses, the word translated “eternal” is the same one used for both heaven and hell. Heaven and hell parallel each other for eternity. They both stand or fall together. Jesus in Matthew 18:8 calls hell and “eternal fire.” Three times, Mark says of those in in hell, “Their worm will not die” (Mk. 9:44, 46, 48; cf. Isa. 66:24). When Jude speaks of false teachers in hell he says “for whom the black darkness has been reserved forever” (Jude 13). 2 Thessalonians 1:9, “These will pay the penalty of eternal destruction, away from the presence of the Lord and from the glory of His power.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	Life6, Lifetime tv	8	Servings

INGREDIENTS

1	t	Dried thyme
8		Parsley stems
2		Crushed bay leaves
1	t	Black peppercorns
1	T	Olive oil
1		Onion, sliced
3		Cloves garlic, finely
		chopped
1/4	t	Ground cumin
1/4	t	Ground coriander
1		JalapeÃ±o, thinly sliced
1	lb	Carrots, peeled and chopped
		in 1-inch pieces
1	lb	Small new red potatoes
1	lb	Baby turnips, peeled
1	lb	Winter squash, such as acorn
		or
		butternut
		Peeled and cut into 2-inch
		pieces
1		Whole italian tomatoes, with
		liquid
		16-ounce
1	qt	Vegetable or chicken stock
		more to cover if
		necessary
		Bouquet garni
2	T	Fresh parsley, chopped
1	T	Fresh cilantro, chopped
		Coarse salt and freshly
		ground white to taste
		pepper

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat. Add the onion and
garlic and cook until soft and translucent, 3 to 5 minutes.  Stir in
the ground cumin and coriander. Add the jalepeÃ±o, carrots,  potatoes,
turnips, squash, tomatoes, stock, and the bouquet garni.  Bring to a
boil, reduce the heat to simmer and cook, stirring  occasionally until
the vegetables are fork tender, 30 to 35 minutes.  Just before serving,
add the chopped parsley and cilantro. Taste and  adjust for seasoning.
Notes: A bouquet garni is a bundle of herbs used for flavoring soups
and sauces. Classically, it consists of thyme, parsley, bay leaves,
and peppercorns and is tied together in cheesecloth. (I like a strong
bouquet garni.)  Â© 1997 Lifetime Entertainment Services. All rights
reserved.  MC formatted using MC Buster by Barb at PK  Recipe by:
Virginia Willis  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 321 Calories From Fat: 23 Total Fat: 2.7g Cholesterol: 0mg Sodium: 175.2mg Potassium: 731.7mg Carbohydrates: 70g Fiber: 6.2g Sugar: 20.9g Protein: 7.1g