This afternoon I decided I was going to make some bread. I found a recipe for dill bread that sounded really appealing to me in a vegetarian cookbook. I set out to make it, but decided as usual I was going to morph the recipe. Normally my morphing works out okay or really well, but I made a pretty big mistake with this recipe. I decided to use 3.7 cups of whole wheat flour, and 3.7 cups of white flour, instead of using 7.5 cups of white flour (with no brown flour). White flour really does absorb a lot more fluid then brown flour. Anyways adding a lot more flour did save my bread in the end. My bread turned out to be super yummy despite the near miss in the mixing bowl.

Since it was nearly time to start dinner by the time my bread was done, I decided to make some soup for supper. I took a risk and didn’t use a recipe to create my soup. I went with a tomato soup base, and added tons of vegetables to it. The result was a superb spicy soup.

The bread complemented the soup well. I also made a green salad to serve on the side.

Here is my soup recipe.

Zesty Tomato Vegetable Soup
*makes 5-6 servings

2 large onions
4 cloves garlic
2 red bell peppers
6-7 large carrots
Dried basil (to taste)
Dried parsley (to taste)
Dried oregano (to taste)
¼ – ½ tsp Salt
Black pepper (to taste)
2-3 pinches Cayenne pepper
1 vegetable bouillon cube prepared according to package (I added 2  cups water to my cube)
Thyme (to taste)
Paprika (to taste)
¼ tsp white sugar
Olive oil
2 284 ml cans tomato soup
Water
Serve with sour cream if desired

In a large pot place the olive oil (enough to coat the bottom). Prepare vegetables (cut to desired size pieces or mince) On medium heat add the onions and garlic and cook until lightly browned. Now add the red pepper, carrots, and all spices and herbs (to taste) and cook for several minutes (I cooked these for at least 6 minutes). Boil a large amount water. Prepare the vegetable bouillon cube according to the package directions. Add it to the vegetables and bring to a boil. Boil for about 10 minutes. Now add both cans of tomato soup. Add one can of water for each can of tomato soup. Stir occasionally. Cook on medium to high heat for about 30-40 minutes. Enjoy. Serve with sour cream if desired (to tone down the spice).

Here is my dinner feast.