Good morning! On today’s show, Matt Swaim and Anna Mitchell continue to share updates on the health of Pope Francis. Guests include Dr. John Bergsma with more thoughts on the Scriptural basis for the Jubilee year, Gary Michuta from Hands On Apologetics, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports and more…

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Suscipe Prayer of St. Ignatius of Loyola

Take, Lord, and receive all my liberty,
my memory, my understanding,
and my entire will,
All I have and call my own.
You have given all to me.
To you, Lord, I return it.
Everything is yours; do with it what you will.
Give me only your love and your grace,
that is enough for me.

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RECIPES FROM RITA

Thirty Minute Vegetable Soup

Need a hearty, easy and tummy filling soup for supper or to tote to lunch? Here’s a family favorite.

1 to 1-1/4 pounds ground chuck or round
1 generous cup chopped onion
1 generous teaspoon garlic
1 jar chunky style pasta sauce, 19-28 oz
1 quart beef broth, low sodium, fat free
1 can chopped tomatoes and chilies, 14.5 oz if you like it spicy (OR 1 can diced tomatoes, 14.5 oz if you don’t want it spicy)
16-20 oz, frozen soup vegetables, thawed (OR16 oz frozen mixed vegetables, thawed)
Handful of fresh greens – spinach, chard, bok choy, escarole, etc. – optional but good

Cheddar for garnish (opt)

Saute meat, onions and garlic. Drain fat. Add everything else but spinach and cheese. For the pasta sauce, don’t add it all – go to taste. Bring to a boil. Lower to simmer 20 minutes or so until vegetables are tender. Toss in greens and cook 1 minute. Makes 8-10 generous servings.

Tony Palazzolo’s version of Frisch’s vegetable soup

“A result of over a dozen attempts, and I think it is very close to Frisch’s”, Tony, Anderson Township, wrote when he sent me this recipe a long time ago…..

4 tablespoons vegetable oil
1 cup onion, diced
1/2 cup ea. diced: carrots, celery
1/2 cup ea. frozen vegetables: peas, corn, cut green beans, baby lima beans (can use canned baby limas)
1 can, 14.5 oz, diced tomatoes with juice
2 quarts beef broth
1 quart water
1/2 teaspoon ea. thyme, garlic powder
3/4 teaspoon black pepper
1 cup potato, diced
1/4 cup pearl barley
1/4 cup long grain rice
Salt to taste

In a large soup pot, sauté onion, carrot, and celery until onion is soft but not browned, about 10 minutes. Add rest of ingredients except potato, rice and barley. Bring to boil and lower to simmer partially covered for 30-45 minutes.

Add potato, rice and barley, bring back to boil, lower to simmer, partially covered, for another 30 minutes or until potato, rice and barley are done. Add salt and pepper.

More recipes from Rita at abouteating.com.

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Brady Stiller, author of Your Life is a Story

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