Artisan Bread and Harvest Vegetable Quinoa Soup

I posted this recipe on Instagram over the weekend and wanted to post it here so you can pin and print it. Enjoy!

Recipe for the bread: in the bowl of a stand mixer, combine 3 cups flour, 1tsp yeast, and 2tsp salt. Add 1 2/3 cup really warm water, and 1tsp rosemary and 1tsp sage. Mix to form a very wet dough. Let rise 3 hours. Pour out onto a very floured surface. Pour a couple heaping handfuls of flour on top of the dough. Knead and work the bread for just a minute, to incorporate the added flour and to make the dough form into a ball. Don’t over work it and don’t over flour it! Lay out a kitchen towel and sprinkle more flour onto it. Then, place your dough ball on top, sprinkle it with more flour, and place another kitchen towel on top. Let rise another 2 hours. Heat your oven to 450 and place a Dutch oven or pot with a lid inside. Remove the pot, add the bread, close the lid, and bake for 30 minutes. Remove lid and bake for another 5-10 minutes or until bread is golden brown.

Recipe for the soup: heat 1 T oil in a large pot. Add 3 cloves minced garlic, and 1/2 an onion diced. Sauté until fragrant. Add 1 cup diced carrots, 2 zucchinis cut into 1/2″ pieces, and 1 can drained and rinsed black beans. Sauté for a few minutes. Add 1 carton chicken broth, 3 tsp salt, and rosemary, pepper, and parsley to taste. Cover and simmer for at least 30 minutes or until veggies are soft. Add 2 cups cooked quinoa, taste, and adjust salt and pepper if needed.


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