Vegetable Soup With Beer Bread

• 3 cups (about 12 oz.) self-rising flour
• 2 tablespoons granulated sugar
• 1 (12-oz.) bottle lager beer (such as Budweiser or Pabst Blue Ribbon)
• 6 tablespoons (3 oz.) unsalted butter, melted, divided
• 1 tablespoon olive oil
• 1 cup chopped yellow onion (from 1 onion)
• 3 garlic cloves, chopped
• 2 teaspoons dried dill
• 2 (15-oz.) pkg. frozen vegetable soup mix (about 7 cups)
• 6 cups chicken broth
• 1 (15-oz.) can fire-roasted diced tomatoes, drained
• 1/2 teaspoon black pepper
• 1 (2-in.) Parmesan rind (optional)
• 6 tablespoons refrigerated pesto

1. Preheat oven to 375u0b0F. Stir together flour, sugar, beer, and 4 tablespoons of the butter until mostly smooth; spoon batter into a lightly greased 9- x 5-inch loaf pan. Drizzle remaining 2 tablespoons butter over batter. Bake in preheated oven until golden brown, 45 to 50 minutes. Cool in pan 5 minutes. Remove bread from pan; transfer to a wire rack to cool at least 20 minutes before cutting into 1/2-inch-thick slices.
2. Heat olive oil in a Dutch oven over medium-high. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in garlic and dill; cook until fragrant, about 30 seconds. Add vegetable soup mix, chicken stock, tomatoes, pepper, and, if desired, Parmesan rind. Bring to a simmer; reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Remove Parmesan rind, if used, and divide soup among 6 bowls. Top each with 1 tablespoon pesto; serve with bread.

flour, sugar, lager beer, unsalted butter, olive oil, yellow onion, garlic, dill, vegetable soup, chicken broth, tomatoes, black pepper, parmesan rind, pesto

Taken from www.myrecipes.com/recipe/vegetable-soup-with-beer-bread (may not work)