Vegetable Soup with Whole Wheat Bread

Vegetable soup is one of my favorites that is as easy as it is tasty.

4 potatoes peeled and chopped
4 large stocks of celery
6 carrots peeled and chopped
2 large parsnips peeled and chopped
1 medium onion minced
1 tablespoon minced garlic
1 cup diced turkey ham (optional)
2 cans chick peas drained and rinsed
1 bag frozen green peas
2 teaspoons cumin
1 1/2 teaspoon chili powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 large bay leaf
Salt and pepper to taste
4 cups chicken broth
6 cups water (or enough to cover all the vegetables)

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 1/2 tablespoons dry active yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup of very warm water

In the bowl to the stand mixer combine 1 cup of all purpose flour, 1/2 cup water, yeats and sugar. Let this sit for about 5 minutes or until it gets bubbly and doubles in size. Add the rest of the dry ingredients and start to stir with the hook attachment. Slowly add the rest of the water until a soft dough ball forms. This should not be sticky. Let this run for about 5 minutes then kneed by hand for another couple of minutes or until you can touch the dough lightly and it springs back. Coat with olive oil, place back in the bowl, cover with a clean cloth and put in a warm place to rise. Let this rise for at least 20 minutes. Punch the dough down and desperate into two equal portions. Kneed each of them about a minute each. Roll into a loaf, cut slits in the loaves and place on a baking sheet covered with the same towel to rise again. Let this rise for at least 30 minutes. While the bread dough is rising the first time place a large stock pot over medium high heat, drizzle in some olive oil and add the onions, carrots and celery. Salt and pepper to taste and let cook for 5 minutes. Add the garlic and continue to cook. Add the parsnips, potatoes and turkey ham then the spices and herbs. Let this cook for another minute or two then add the liquid. Bring this to a boil then cover and simmer until the vegetables are tender. Add the chick peas and green peas and let simmer for another 10 minutes. Place the risen bread into a 400 degree oven for 5 minutes then turn it down to 375 degrees. Bake for 20-25 minutes or until golden brown and crusty. For more on this recipe or any others please email me at alesia.leach@gmail.com