More Soup and Bread

I can't seem to get enough soup and bread these days. This time the loaf turned out PERFECT in the Le Creuset. I also tried my hand at my FIL's Vegetable Soup. It's sooooooooo good. The recipe makes a ton, but we don't mind the leftovers this time of year.

Dad Z's Spicy Vegetable Soup

3 cloves garlic (finely diced)
2 boxes low sodium chicken broth (32 oz boxes)
1 small can spicy hot V-8 juice (5.5 oz)
1/2 large bottle V-8 juice (23 oz)
3 cups yellow onion, diced
3 cups broccoli, diced
2 cups cauliflower, diced
2 1/2 cups green beans, cut in 1/4" lengths
3 cups baby carrots, diced in 1/4" lengths
2 cups celery, thinly sliced
1 15 oz can corn, drained
1 15 oz can fire roasted diced tomatoes
2 small russet potatoes, peeled & diced into 1/4" cubes

3/4 tsp basil
1/2 tsp black pepper
1 1/2 Tbsp crushed red pepper
1 tsp salt-free seasoning (like TJ's 21 seasoning salute)
1 tsp parsley
1 tsp kosher salt

Directions
On high heat, lightly brown the garlic in a small amount of olive oil. When brown, add the onions and flash saute them until translucent (~5 minutes) then add all of the broth, and V-8 juices. Add all of the vegetables to the pot, except for the celery. The celery gets added about half way through the cooking time along with the seasonings.

Bring the soup to a boil, then lower the temp to just keep it simmering hard for 1 hour, stirring occasionally. A full hour is necessary to let the vegetables get to know one another and blend their flavors together. This recipe makes 22 cups of soup and a ¾ cup ladle full is 75 calories.