Leftover- roast vegetable soup

Michelle gave me this recipe....and it is hands down the best vegetable beef soup I have ever had. Thanks Michelle!

1 pound shredded leftover pot-roast (or you could use cooked stew meat, or browned hamburger.....but I recommend the pot-roast.yummy.)
4 cups beef broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables (or fresh veggies of your choice)
1 c. ditalini, macaroni, or your favorite kind of pasta

In a large stock pot or your crock pot, combine roast, beef broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and pasta. Bring to a boil and then simmer until pasta is done.

I put mine in the crock pot most of the afternoon, and just threw the pasta in about 1/2 hour before I was ready for dinner!
(couple of hints for everyone) - when I buy celery, I chop it in my cuisinart immediately and store in serving size portions in the freezer. That way I always have some on hand and my kids can't freak out about seeing celery in their food, but we still get the flavor of it. Also, I never use fresh onions in anything. I use onions that I have minced and dried out of my garden and I think it still tastes fantastic!

Honey-Oat wheat Bread

Got this one off of the Tasty Kitchen website...(tweaked it slightly) LOVE IT! Very light and soft!

* 4-½ teaspoons Active Dry Yeast
* 1 heaping T. vital wheat gluten
* ½ cups Honey
* 4 Tablespoons Butter
* 2-¼ cups Water
* 1 Tablespoon Salt
* 2-¾ cups Bread Flour
* 4 cups Whole Wheat Flour
* 1 cup Quick Cooking Oats (I used a rounded 1/2 c. finely ground oat flour)
* 1 whole Egg

Preparation Instructions

In the microwave, heat the butter and honey until the butter is melted. Add the water; the mixture should be warm (120-130 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In your mixer, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup bread flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. (dought should be following the hook around the bowl ) Use more flour if dough is too sticky
Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour. Punch down and let rise again until doubled. (will raise faster than last time)

Shape into loaves and let rise for 1 hour in greased loaf pans. This makes two REALLY big loaves...or 4 medium ones.

Bake at 350 degrees for 35 to 40 minutes.
Make sure to eat some while it is hot. ITS FANTASTIC!