Tracey Jackson

Jan 26 2014 | 5 Comments

IS IT SOUP YET?

L1070914 ingridients

So this is the story – I’m on super crunch book deadline.  Paul Williams and I have two weeks and four days to turn in the manuscript for our book; which is now coming out on September 17th and not October 14th.   So my mind is very much in book mode and not so much in blog mode.

In fact I am watching The Grammys as I write this because Paul is nominated for Best Album for his work on Daft Punk’s Random Access Memories. I’m actually missing Downton for the first time. Loyalty and all.

It’s freezing here. How was that for an elegant segue? It’s freezing in case you haven’t heard and when it’s freezing we eat soup. I told Glenn I’m making soup and then I’m blogging about it. He said that is sure to bring in readers. It was that or another blog about my Fuel Band.

The Fuel Band…forget it…you don’t want to know.

It’s too cold to do much. Making soup is the best way to stay warm and procrastinate when you have writing to do.

But I actually make soup when I’m not on deadline.

This is our family vegetable soup. It takes no time.  The secret is the cheese rind. Don’t know where I learned that. But it was a great life lesson – for sure.

Back to the Grammys!

 

VEGETABLE SOUP

 

I onion diced

1 cup died celery

1 cup diced carrots

A few garlic cloves – or more depending on your taste

Then all the left over vegetables in your fridge

I used 2 zucchini

12 stalks of asparagus

1 yellow pepper

1 box or 28 ounce can chopped tomatoes

4 cups water

parmesan rind

Saute onions and garlic in olive oil – let them sweat

Add carrots, celery, let them cook a few minutes

Add the rest of the vegetables, let them cook a few more minutes together

Put in the tomatoes and the water

Bring to boil, put in the cheese rind.

Cook for about 45 minutes at simmer

Serve with some grated parmesan on top

 

Few things smell as good as onions sautéing

Few things smell as good as onions sautéing

The basis for stuffing onions and celery in oil. But no this is healthy.

The basis for stuffing onions and celery in oil. But no this is healthy.

If you don't have a rind saved, cut off the cheese and use the rind.

If you don’t have a rind saved, cut off the cheese and use the rind.

Pour the water in slowly.

Pour the water in slowly.

You see that rind nestled in there?  The best thing is when it comes out and it's all melty. Fights have occurred over who gets the rind.

You see that rind nestled in there? The best thing is when it comes out and it’s all melty. Fights have occurred over who gets the rind.

 

These chess bags are great. They look nice in the fridge and they keep cheese much better than foil. Find them on Provisions Food52.

These chess bags are great. They look nice in the fridge and they keep cheese much better than foil. Find them on Provisions Food52.

 

It's soup!

It’s soup!

  • michele

    Looks delicious! Easy enough recipe too..looks like I will be testing this one out this week!

  • CindyBouchard

    Yumm!! Kudos to you and Paul on finishing the book early. I liked the Oct 14 deadline better as that was my Daddy’s bday! BREATHE as you run for the finish line!

  • http://www.traceyjacksononline.com/ Tracey Jackson

    September 17th is Glenn’s birthday and the 19th is Paul’s. So this is good. Next book we shoot for your dad’s.

  • http://www.traceyjacksononline.com/ Tracey Jackson

    This is a great soup for you….you should try it and it literally takes like 15 minutes to make. You can have enough for three days.

  • jenzach

    Can’t find those cheese bags on the provisions site anywhere, Trace. But Zabars sells them for $5.98; amazon $14. hope it was good!!!