By popular request

very quick slow cooker vegetable soup.


This is a dump soup ,

My regular soup first,   Last night I asjusted to a bit.

• 2 cans diced tomatoes 🍅, not drained. 
• 2 cans ( 4 cups ) beans - i usually use two different kinds, or you can use cooked  beans. 
• 4 cups vegetable broth 
• 1 cup sautéed  vegetables : celery and carrots, sliced 
• 1-1/2 tbls italian seasoning 
• 1 tsp chopped garlic 

Dump in slow cooker and  cook on low 6-8 hours.   

Yesterday. I needed to use up potatoes.   

• 2 cans diced tomatoes 
• 4-6 potatoes, peeled and diced 
• 1 can green beans 
• 1 can corn 
• 3 carrots, sliced 
• 4 cups vegetable broth 
• 1-1-2 T Italian seasoning 

Dump in slow cooker and cook on high for an hour and low for Six to seven.   

Bread 

2 T dry yeast
2 T salt
4 cups warm (105-110 degrees) water
8 cups flour

Place  water, yeast, flour and then salt in a large container or bowl with a lid and plenty of head room.  
Stir until combined .   Let sit on counter for at least two hours,   Dough will expand, do not cover tightly.

You can refrigerate up to two weeks. When ready to cook. Cut or pay much off a large hunk of dough
Dough will be sticky, use floured board and hands.   Shape into a loaf or round.    Set on on a piece of parchment paper or a board with some cornmeal under it .   Let rise  for about 40 minutes.  

Place loaf on a Dutch oven and bake, covered for 35 minutes at 450 degrees . Carefully take the lid off and Reece the heat to 35 for another 10 minutes or later nit, the bread is done when it sounds hollow when tapped, top and bottom.

You can also put it on a pizza stone, or a upside down cookie sheet and bake it off at 450 degrees.

You can also make pizza dough from this I hear, I haven't done it.  


I have added herbs to the dough or chopped  parmesean cheese and parsley.   Rosemary would be good too.  I make a bread that has parmesean and cracked peppercorns,