Well, for those of you just joining my blog. I want to tell you a little about me. My name is Julie and I’m a carb-a-holic.
- I love to bake – especially breads and buns. If it has flour or flour and yeast – I’m all over it. I wish I was Gluten-free, but I’m not.
- I’m so sorry about the gluten. I feel so guilty.
- I love soup. Mostly, maybe, because it goes so well with bread.
- I use high-gluten bread flour. A lot.
- Mom’s Homemade Vegetable Beef Soup needs to be served with homemade rolls.
- Homemade White Bread
- Homemade Wheat Bread
- Whole Grain Oat Rolls are all perfect. Try them!!! You will love them AND I have created, for your reading pleasure . . .
- The Helpful Homemade Bread Guide, which will guide you step-by-step through the ancient art of bread baking. I love you and I want you to have homemade bread. Your family will love you and your home will smell great. Just try it.
- You will save money on candles.
- If there’s a big snowstorm, you’ll need to get toilet paper and milk, but you can make your own bread.
Now, Sid has been after me to try out the new mixer. But we had a wild (fun!) but wild pumpkin carving party on Friday night. That’s 16 carved pumpkins and a lotta seeds and pumpkin guts (#thankyouLordnobodylostadigit) and so Saturday I baked ONE batch of light brioche buns and recovered. Shwew.
I made a giant cookie for the party. Note how the stem area is at the bottom of the pumpkin. That’s how 5 am frosting jobs turn out.
Anyway, back to the mixer. I love dough, but I fired up this mixer and made a double batch of the Homemade White Bread. I got in over my head (I’m not kidding.). I had a lot of dough and not enough places to place it. The dough just about got the best of me. I literally thought the dough was going to rise out of the bowls (they were huge but ALMOST not big enough) and come out the oven door and across the floor and git me. Now Sid and I are both scared of the mixer.
Now, to make Mom’s Homemade Vegetable Soup, enough to go with a copious amount of dough and homemade bread, and Cinnamon Rolls with Maple Coffee Glaze (linked!) you will need some time.
It takes several hours – possibly 3 – 4. It’s totally worth it. Make the soup on cool fall days and weekends, make it on winter days when the snow flies.
It’ll warm your house, smell amazing and then you’ll have dinner for the whole neighborhood (and your family) and lunch for work for about a week. And it is so delicious. And easy!!!
Start the soup, then Homemade White Bread (linked) can rise and bake while the soup is doing it’s thing.
Mom’s Veggie Beef Soup and Homemade White Bread . . . a match made in heaven.
Many of you, I'm sure, have a Veggie Soup recipe that you use all the time, but for those who don't, this one is a great place to start! Use fresh veggies or home-canned if you have them, but if you don't frozen and canned veggies and tomatoes are perfectly fine! Feel free to add barley, cabbage onions or build a soup that suits your family's tastes. This soup makes a ton, but it disappears quickly!
- Prep Time : 20 minutes
- Cook Time : 2 -3 hours minutes
- Yield : 2 gallons
- low sodium organic beef broth or stock - 2 - 32 oz boxes
- water - 4 - 6 cups
- tomato sauce - 4 - 15 oz cans or two boxes
- diced tomatoes - 2 - 14.5 oz cans
- chuck roast - lightly trimmed and cubed
- carrots - 2 - 3 cups, fresh, peeled and sliced
- peas - 2 cans, drained
- green beans - 2 cans, drained
- corn - 2 cans, drained
- limas - frozen, one bag
- potatoes - 7 - 8 peeled and diced
- salt - 1 - 2 tsp, to taste
- pepper - 1 - 2 tsp, to taste
Lightly trim and cube the roast. Pour the beef stock and water into the bottom of the pot and add the roast beef cubes. Cook for about an hour. Add the tomatoes and all the veggies except the potatoes. Cook for another hour. Add the potatoes and cook for another hour or until the potatoes are tender and the soup has reduced slightly. Feel free to add other ingredients (cabbage or barley) or frozen and home-canned veggies and tomatoes. Adjust cooking time as necessary.
Make this soup vegetarian by leaving out the beef, beef stock and substituting vegetable stock.