Name: White Bean Soup with Carrot Pennies
Ingredients: 1 ts Olive oil; 1 lg Green onion -- thinly; Sliced; 1 Celery stalk -- thinly; Sliced; 1/2 ts Crushed garlic -- Trader; Joe's; Freshly ground mixed peppers; Green, black &; Pink; 1/4 ts Rubbed sage; 1 md Carrot -- thinly sliced; 1 c Water; 1 Vegetable broth --; Washington's; 1/2 ts Beef bouillon; 15 oz Northern white beans --; Canned, rinsed; Fresh cilantro and/or; Rosemary

We are not to stand on the adversary’s ground by any attitude or disobedience. In so doing we give him a certain power over us which, while God will restrain in great mercy and kindness, He will not fully remove until we get fully on holy ground. We must therefore be armed with the breastplate of righteousness as well as the shield of faith, if we would successfully resist the prince of darkness and the principalities in heavenly places (Ephesians 6:12).

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		Webshare	2	Servings

INGREDIENTS

1	ts	Olive oil
1	lg	Green onion — thinly
		Sliced
1		Celery stalk — thinly
		Sliced
1/2	ts	Crushed garlic — Trader
		Joe's
		Freshly ground mixed peppers
		Green, black &
		Pink
1/4	ts	Rubbed sage
1	md	Carrot — thinly sliced
1	c	Water
1		Vegetable broth —
		Washington's
1/2	ts	Beef bouillon
15	oz	Northern white beans —
		Canned, rinsed
		Fresh cilantro and/or
		Rosemary

INSTRUCTIONS

1. Slowly heat the oil in a large wok over medium high heat and saute onion
for about 2 minutes.  Add celery, and saute about 3 minutes; cover the wok
to retain some of moisture being released. Add garlic, a few cranks of
pepper.  Up to 1/4 tsp rubbed sage. Stir; saute another minute or so. 2.
Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the
bouillon granules, and 1 packet of Washington's Vegetable Seasoning and
Broth.
Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer about
15 minutes.  Add water if needed. 4. Remove about one-fourth of the soup to
the measuring cup and puree. Return to pot. Stir to blend. Top with fresh
rosemary and/or cilantro leaves (just a taste).
Recipe By     : Healthy Cooking

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