Vegetable and bean soup with baguettes

Soup (very imprecise recipe, just do what you want basically):
1-2 onions
1-2 celery stalks
1-2 carrots
1 Clove (the spice, not garlic)
15oz navy beans
6-7 cups veggie broth

Chop veggies, put everything in a pot, boil for 30 minutes

Baguette:
6 cups AP flour
3 cups warm water
2 tsp yeast
2 tsp salt

Mix dry ingredients, add water, mix
Let rise for 6-24 hours (just let it get 2-3 times the original size)
Shape into baguette (makes 2-3)
Heat oven to 450°F
Place deep pan of water on bottom rack while oven is preheating
Place pan of baguettes on middle rack
Bake for 10 minutes, remove the pan of water, bake for additional 30 minutes
Cool completely before cutting to let the crumb set properly.
Note: shape the baguettes BEFORE turning the oven on. They need to rise during that time

Butter:
Put some heavy cream in a jar and shake constantly until it separates
Strain the buttermilk into a jar, rise the butter in a bowl of ice water
Store in airtight container

by mishyfishy135