2024 Daniel Fast - Flipbook - Page 39
gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30
minutes. Serve
Red Bean Soup
Beans are so rich in vitamins and protein. Plus, they are excellent for our digestive systems. Serve this
soup with a fresh vegetable plate and bean dip or a nice green salad.
1 tablespoon olive oil
1 ½ cups chopped yellow onions
¼ cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
2 cups dried red kidney beans, soaked overnight
1 tablespoon Special Seasoning
2 quarts vegetable stock
1 teaspoon salt
3 tablespoons chopped parsley
1 cup diced carrots
1½ cups cooked long-grain brown rice, warm
6 tablespoons chopped green onions
Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and
cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes.
Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook
for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and
cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve. With a
hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved
beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls.
Roasted Potato Vegetable Salad
Prep Time: 10 mins Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: 4 1x 2 lbs. baby red potatoes,
halved
1 corn on the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/2 teaspoon cumin
1/4 teaspoon ancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon fresh dill, minced + extra roughly chopped to garnish
Green onion, thinly sliced to garnish 1 tablespoon olive oil
Preheat 1 oven to 400˚F.
38
One Church Advancing the Kingdom of God
