Vegetable Soup & Amish Bread Recipe

Easy Vegetable Soup

(original recipe found here).....my version below)

Ingredients

• 35 oz. your favorite Spaghetti Sauce ( I used great value traditional sauce )
• 6 cups water
• 4 T. Knorr Beef Bouillon 
• 2 cups frozen mixed vegetables
• 1 can corn
• 1/2 bag frozen green beans
• 1 cup frozen peas
• 1/2 cup frozen carrots
• 8 oz. whole wheat Rotini
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• I also added 1 T. dried basil, some onion powder, pepper, season salt, and
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• Emerils original.  Just sprinkled in to taste.  Also threw in 1 1/2 T. sugar
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• Directions

1. Place the spaghetti sauce and water in a large pot over medium high heat. Bring just to a boil, reduce heat to medium low and add the mixed vegetables.
2. Bring to boil again, Add the pasta, and let simmer until heated through or until pasta is done, about 15 minutes.

Now I am sharing a recipe from one of my favorite cookbooks!!! The Wooden Spoon by Miriam Miller.  You can purchase it for around $10 bucks on Amazon, link below. :)

White Bread

1 cup white sugar

pinch of salt

2 T. yeast

1 cup oil

flour

Combine sugar, salt, 2 cups hot water, and 2 cups cold water. Make sure water is warm. Add yeast and let set until yeast dissolves. Add oil and flour to make a nice dough, not too stiff. Let rise; knead and let rise again. Shape into 5 or 6 loaves and put into greased pans. Bake @ 350 for 15~20 minutes. Do not overbake.  For light wheat bread, add 1 cup of whole wheat flour.

A friend taught me that when I knead the bread the second time to do it on oil.  I really like doing this.  I added 2 cups of whole wheat flour to this recipe.  I got 2 round loaves, a braided loaf, and I made a pan of cinnamon loaves!!!!

Rising

The cinnamon rolls were super duper yummy!!! :)

This loaf went really fast!!!! Saving the braided loaf for supper!!! We are having left over veggie soup!!! :)