Soup ! Quick ! Bread ! 🙃


I made a giant pot of Vegetable Soup for a family birthday party.  It turned out well, people really liked it, but I had SO much of it leftover, and no containers with me, to give it away.

So, naturally, the next day, when I realized how many great onions I had, and gorgeous huge cloves of garlic, the logical thing to do was make more soup, right?? Yikes! . .and that's exactly what I did.


A big pot of caramelized onion, mushroom, potato, garlic soup.  However, it was SO strong, too strong! I pretty much decided I'd blend and freeze it to use as a flavorful soup base for future chowders, pea soup and potato soup.  Then I wondered how it would be blended together with the leftover vegetable soup. . .Bingo!  It was really good that way!  The flavors mellowed, yet came out better somehow.


Then I got sidetracked and was thinking peanut butter cookies ? or maybe carrot bread ? or banana bread ? Wait... how... 'bout... that... soup?  In my sister's All Season's Quick Bread recipe??  In the past I've used it as a loose guide to make cinnamon apple golden raisin bread, banana zucchini nut bread, carrot orange craisin bread.  But. . .Soup Bread? with tomatoes, peppers, potatoes, chicken bone broth, mushrooms, garlic. . .etc. . . ???  Well. . .LemmeTellYa!!  

It's now cool, sliced, and I tried it. . .the rest of the blended soup is packaged in (five!) 2c amounts for future Soup Quick Breads!! Enough for 10 loaves! The soup combined with the dry ingredients I use, is a great combination 😃 Of course, sugar, oil and cinnamon makes everything wonderful! Sweet & Savory!  Welcome to my crazy world of Adventurous Cooking and Baking!!

2c blended soup
Whisk together in a medium glass bowl:

  • 3 lg. eggs
  • 1-2t Mexican vanilla
  • 1½c light brown sugar
  • 1c neutral (avocado or vegetable) oil
  • 2c grated fruit, vegetables -or- SOUP!

In a big glass bowl, stir together:

  • 2c unbleached all purpose flour
  • ⅔c Bob's Red Mill corn flour
  • ⅓c organic oat bran
  • 2T ground chia and flax blend
  • 1t each: baking soda -and- salt
  • ½t good quality baking powder 
  • 2-3t ground cinnamon

Preheat your oven to 350° - grease and flour (I use corn flour) 2 glass loaf pans. Pour the well mixed 'wet' ingredients into the dry bowl. Combine quickly and pour into prepared pans. Bake 50 minutes. Cool completely before cutting. Mmmm, Soup Quick Bread!?!  

Be Bold - Be Creative - Happy Cooking! Lin

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2 comments:

  1. SandiSeptember 23, 2020 at 1:54 PM

    This sounds so good, especially today when it is a bit gray and cloudy. I never would have thought of using soup that way!

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  2. Lin - lin.m207@gmail.comSeptember 24, 2020 at 7:56 PM

    Hi Sandi! I was at my Great Grandson's 2nd birthday party, that's what I made the vegetable soup for. One of his Great Aunts made Chocolate Chip Zucchini Bread that was really good. Surprisingly, this is a LOT like that!!! I thawed a ziplock of this last night and made it up again to give loaves to a couple I know. It smells just wonderful! This time I sprayed the pans with coconut oil and dusted them with Hazelnut flour, which is just ground Hazelnuts! I think that make a nice crispy crust. I look at these ingredients and just laugh. . .I have beets in the fridge. I'm thinking I'm going to cook those with black pepper, butter, cloves, ginger, cinnamon and chop a couple manderin oranges in - peel and orange. I think that would be wonderful with baked chicken or cod. All the leftover, blended, would be a great 'fruit-vegetable' for this! I'll add golden raisins and chopped walnuts just before baking. . . Mmmmm. . . 😃

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