White Bean, Wheat Berry, And Escarole Soup

Sometime after the creation of the angels, Satan chose to rebel. We get a hint from other Bible passages in the Old Testament (e.g. Eze. 28:11-19; Isa. 14:12-15) that Satan’s pride drove him to try to exceed the greatness of God. When he and a third of the angels attempted to overthrow the Almighty, all of them were thrown out of heaven. Lucifer, one of the greatest and most beautiful of all the angels would be now known as the devil and the rest of the angels that rebelled would be known as demons. Their ambition, since they can no longer war directly with God, is an all-out attack on God’s people through their crafty, calculated and diabolical schemes. The warnings are all over the Bible. “Your adversary, the devil, prowls around like a roaring lion, seeking someone to devour” (1 Pet. 5:8). Though powerful and ruthless, we must remember that Satan is under God’s sovereign authority and will one day be cast in the “lake of fire” (Revelation 20:10). So through it all, the deceiver was even able to deceive himself!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

1	lb	Dried baby lima beans or
		other dried picked over
		white beans
2		Ham hocks
2/3	c	Wheat berries*
8	c	Water
2	c	Chicken broth
2		Onions, chopped
3		Carrots, chopped
3		Celery ribs, chopped
1		Bay leaf
1	t	Dried rosemary, crumbled
1		Head escarole, about 1
		pound chopped coarsely
3		Garlic cloves, minced

INSTRUCTIONS

available at natural foods stores and some specialty foods shops  In a
bowl soak beans in water to cover by 2 inches overnight or  quick-soak
and drain. In a heavy kettle (at least 5 quarts) simmer  ham hocks and
wheat berries in water and broth, covered, 1 hour. Add  drained beans
and bring to a boil. Reduce to a simmer and skim froth.  Add onions,
carrots, celery, bay leaf, and rosemary and simmer,  covered, until
beans are tender, about 1 hour. Transfer ham hocks  with a slotted
spoon to a cutting board. Discard fat and bones and  chop meat. In a
blender or food processor pure 3 cups soup. Stir pure  into soup with
chopped meat and escarole and simmer, uncovered, 15  minutes. Stir in
garlic and salt and pepper to taste. Soup may be  made 4 days ahead
(cool uncovered before chilling covered.) Yield: 15    cups NOTES :
(Courtesy Gourmet Magazine)  Recipe by: Cooking LiveShow #CL8792
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1316 Calories From Fat: 57 Total Fat: 6.4g Cholesterol: 0mg Sodium: 2930.3mg Potassium: 5668.8mg Carbohydrates: 241.4g Fiber: 61.7g Sugar: 30g Protein: 80.9g