Big Bread & Big SoupPosted: November 5, 2009
As promised, I made the no-time bread tonight and it was fantastic. If you don’t have time to bake bread, but still want a fresh loaf for dinner, this is the recipe for you.
For dinner, I made a HUGE pot of soup. I didn’t realize how much soup until the very end, but it was super-tasty and can be frozen for many dinners to come! I ended up spending $5.50 today in Chinatown (celery, 1 potato, parsley, green cabbage, a tiny squash and a head of lettuce), as I went to Chinatown (and spent $1 getting bread last night at Pioneer); so total left for the week is $9.93.
I came home and prepped the bread and cooked a bunch of dried kidney beans in the pressure cooker (amazing invention!). I then thawed some freezer veggie stock, threw in half a head of shredded cabbage, added the rest of the tomatoes Phil didn’t use last night and later added some diced carrots, celery, bay leaves and a diced potato. Added the cooked beans and the parsley and salt and pepper and that was it. Basically, a very hearty vegetable soup with beans. Coupled with warm bread, it made a lovely meal.