Name: Winter Vegetable Soup
Ingredients: 1 tb Peanut Oil; 3 md Carrots *; 3 md Potatoes *; 3 Ribs Celery, 1/2" Slices; 1 md Onion, Coarsely Chopped; 2 Cloves Garlic, Crushed; 1 ts Dried Thyme Leaves, Crumbled; 1/2 c Whole Barley; 1/2 c Wild Rice, Rinsed; 7 c Beef Broth; 2 md Tomatoes, Peeled, Diced; 6 oz Fresh Spinach **; Salt And Pepper To Taste

How can I tell the difference between the convicting ministry of the Holy Spirit and the accusing attacks of Satan? Some thoughts: 1. The Holy Spirit puts His finger on a specific sin I have committed, something concrete I can own and confess, but the accusations of Satan are vague and simply demoralizing. 2. The Holy Spirit shows me Christ, the mighty Friend of sinners, but the devil wants me spiraling down into negative self-focus. 3. The Holy Spirit leads me to a threshold of new life, but the devil wants to paralyze me where I am. 4. The Holy Spirit brings peace of heart along with a new hatred of sin, so that I bow before Jesus in reconsecration, but the devil offers peace of mind with smug relief, so that I fold my arms and say, “There, that’s over with.” 5. The Holy Spirit helps me to be so open to God that I allow Him to control the conversation, but the devil tempts me to take off the table certain questions I just don’t want God to talk to me about. We are thankful for our dear Friend, the Holy Spirit.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch	Soups, Syd’s book	12	Servings

INGREDIENTS

1	tb	Peanut Oil
3	md	Carrots *
3	md	Potatoes *
3		Ribs Celery, 1/2" Slices
1	md	Onion, Coarsely Chopped
2		Cloves Garlic, Crushed
1	ts	Dried Thyme Leaves, Crumbled
1/2	c	Whole Barley
1/2	c	Wild Rice, Rinsed
7	c	Beef Broth
2	md	Tomatoes, Peeled, Diced
6	oz	Fresh Spinach **
		Salt And Pepper To Taste

INSTRUCTIONS

* Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2
inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite
sized pieces.
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Heat oil in a large saucepan or Dutch oven over medium heat.  Add carrots,
celery, onion, garlic and thyme.  Cook, stirring frequently, until slightly
softened, 5 minutes.  Add barley and rice; stir to coat.  Stir in broth, 2
cups water, potatoes and tomatoes.  Cover and bring to boil. Reduce heat to
medium low; simmer covered, skimming and stirring occasionally, 1 hour.
Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126
calories per serving.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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