If you're not hungry, you will be after this episode, because it's all about food! Soup season is synonymous with tomato season and this week the couple talks about the tomato soup recipe Chad made up when they first moved back to the ranch, which leads to all sorts of talk about cream and butter and the different styles of cooking the two grew up with. Plus, learn about why you'll never eat pork chops and mashed potatoes without creamed peas again and why Chad can't be trusted with a cooler.
Enjoy the soup recipe below or find a video version on the Instagram feed at instagram.com/jessieveeder, online at veederranch.com or in Jessie's book, "Coming Home."
Plus, Jessie reads this week's column. Read it yourself in Forum Communication's newspapers across the region or on her website at www.veederranch.com
Cowboy’s Garden Tomato Soup
Ingredients
Directions
In a large soup pot add the diced tomatoes, carrots, onion and garlic to ¼ cup water and simmer on low for about 5 to 7 minutes or until the tomatoes start to gently boil. Stir in the tomato sauce, butter, seasonings and bouillon cubes and simmer the soup on low, allowing the onions and carrots to cook, about 30 minutes.
Once the vegetables are cooked through, slowly stir in the heavy whipping cream and say “M’m! M’m! Good!” while Campbell sobs silently to himself.
Heat (don’t boil) for a few minutes, serve it up and have yourself a happy and well-fed fall.
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