Cali Coastline Creamy Cauliflower

Cali Coastline Creamy Cauliflower Soup is a delectable and delicately balanced blend of herbs and spices that enhance cauliflower’s natural mild, nutty taste. Ready in just 45 minutes.

Nutrition: No added salt or artificial anything, Certified Gluten Free
Serves: 7

Ingredients: Navy Bean, Carrot, Onion, Celery, Fennel, Cauliflower, Garlic, Scallion, Ground Peppercorn Blend (Black, White, Green and Pink Peppercorn, Allspice)

What You Need:

• 3 Tbsp. butter or olive oil
• 1 small head cauliflower (white or orange), cut up (about 4 cups)
• 4 cups vegetable or chicken broth (32 oz.)
• 1 cup heavy cream (8 oz.)
• optional: garnish with fresh chives or parsley

Cooking Instructions:

• In a 4-quart pot, melt butter or heat olive oil over medium high heat.
• Add cut-up cauliflower and sauté for 5 minutes, stirring until lightly browned.
• Stir in contents of soup mix. Add broth, bring to a boil, cover and reduce to a simmer for 25 minutes.
• Stir in heavy cream. Use an immersion blender to puree to desired consistency (or pour soup into blender or food processor and puree in batches).
• Salt and pepper, if desired.
• Serve with toasted pita bread and garnish, if desired.

Recipe Adaptations

Washington High Plains Potato Leek Soup

Washington High Plains Potato Leek Soup is a garden blend of leeks and other greens that make this soup a year round favorite. Cooked and ready to enjoy in 40 minutes, serve warm with diced ham, or chilled and pureed with a dollop of sour cream! (Previously Idaho Outpost Potato Leek Soup)

Nutrition: No added salt or artificial anything, Certified Gluten Free
Serves: 9

Ingredients: Potato, Leek, Celery, Onion, Scallion, Dill, Thyme, Bay leaf 

What You Need:

• 6 cups chicken or vegetable broth (48 oz.)
• 1 ½ lbs baby red potatoes, chopped not peeled (or 24 oz. frozen hash brown potatoes)
• 1 cup light or heavy cream

Cooking Instructions:

• In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.
• Add contents of Washington High Plains Potato Leek Soup Mix and potatoes, bring back to a simmer, cover and cook on low for 30 minutes.
• Gently mash potatoes with a fork or back of spoon.
• Stir in cream, season with salt and pepper, if desired, and remove bay leaf.
• Cover and hold on low heat 5 minutes or longer before serving.   To serve chilled, prepare soup and refrigerate overnight. Use immersion blender or potato masher to puree soup. More cream may be added, if soup is too thick. Serve with a dollop of sour cream on top.

Recipe Adaptations

Kentucky Homestead Chicken/Rice Soup Mix

Kentucky Homestead Chicken & Rice Soup is a thick and hearty classic with poultry herbs for delicious flavor. In only 30 minutes this cozy, home-style meal is ready for the whole family to enjoy.

Nutrition: No added salt or artificial anything, Certified Gluten Free
Serves: 7

Ingredients: Jasmine Rice, Carrot, Celery, Onion, Spinach, Scallion, Ground Peppercorn Blend (Black, White, Green and Pink Peppercorn, Allspice), Thyme, Bay leaf and Savory

What You Need:

• 6 cups chicken broth
• 2 cups cooked chicken breast, cut up (12 oz.)
• 3 stalks celery, sliced, or 1 bulb fennel, chopped
• 1 Tbsp. lemon juice
• salt & pepper to taste

Cooking Instructions:

• In a 3 or 4-quart pot bring broth to a boil. Reduce heat, stir in soup mix and chicken.
• Return to a simmer, cover and cook for 15 minutes.
• Stir in chopped celery or fennel, and lemon juice. Simmer covered for 10 minutes.
• Salt & pepper to taste and serve.

Recipe Adaptations

New Orleans Creole Jambalaya

New Orleans Jambalaya Soup with classic creole seasonings offers a contemporary take on a traditional jambalaya dish. Ready in 30 minutes, add ham and shrimp.

Nutrition: No artificial anything and Certified Gluten Free
Serves: 9

Ingredients: Calasparra Rice (Garlic, Salt, Onion, Chile Pepper, Canola Oil, Turmeric, Sugar, Spices, Paprika, Saffron), Onion, Carrot, Bell Pepper, Onion, Carrot, Shallot, Scallion and Cayenne

What You Need:

• 6 cups chicken broth (or part clam juice)(48 oz.)
• 1 cup diced ham
• 1 cup  tomatoes with garlic or tomatoes with green chilies for more heat. (14 oz. can)
• 8 oz. baby shrimp
• Optional: For intense heat add hot sauce to taste!

Cooking Instructions:

• In a 4-quart pot bring broth to a boil.
• Reduce heat and stir in New Orleans Style Jambalaya Soup Mix, ham and tomatoes.
• Return to a simmer, over and cook for 20 minutes.
• Add shrimp, cook 5 minutes longer and serve!

Recipe Adaptations

Virginia Broccoli Cheddar

Beautiful broccoli florets combine with fresh additions of cream and cheddar cheese to create this decadent classic. Perfect for a lovely luncheon or delicious supper.

Nutrition: No added salt or artificial anything, Certified Gluten Free

Ingredients: Rice, Potato, Broccoli, Carrot, Onion, Yellow Bell Pepper, Cardamom, Bay Leaf

What You Need:

• 4 cups chicken or vegetable broth (32 oz.)
• 1 cup heavy cream or half & half (8 oz.)
• 1 cup shredded cheddar cheese (4 oz.)
• optional vegetable additions: 2 cups chopped, fresh or frozen broccoli or cauliflower, or 5 oz. package fresh baby spinach plus 1 cup broth, as needed.)

Cooking Instructions:

• In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
• Return to a simmer, cover and cook for 30 minutes.
• Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
• For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.

Recipe Adaptations

West Coast Kale & Quinoa Soup

West Coast Kale & Quinoa Soup is a Super-Food vegetarian mix containing savory seasonings that gives this soup substance and nutrition. Add diced squash and tomatoes for an easy-to-prepare meal for any season in just 45 minutes.

Nutrition: No added salt or artificial anything, Certified Gluten Free
Serves: 8

Ingredients: 

Quinoa, Kale, Carrot, Onion, Butternut Squash, Garlic, Thyme, Ground Peppercorn Blend (Black, White, Green and Pink, Allspice), Oregano, Rosemary

What You Need:

• 6 cups chicken or vegetable broth (48 oz.)
• 12-16 oz. butternut squash, peeled and cubed (find fresh in your produce dept. or use frozen)
• 1 can petite diced tomatoes (14 oz.)

Cooking Instructions:

• In a 4-quart pot bring broth to a simmer on stovetop.
• Reduce heat and stir in soup mix, tomatoes and butternut squash.
• Return to simmer, cover and cook for 25 minutes.
• Turn off heat and allow to stand for 10 minutes.
• Serve this delightful whole grains and vegetable soup with crusty white bread.

Recipe Adaptations

Cincinnati Style Chili -

Cincinnati Style Sweet Chili’s secret ingredients of cinnamon and unsweetened chocolate give this dark bean mix its original character. The addition of barbeque sauce with ground beef adds a sweet tang to this easy-to-prepare chili in only 45 minutes.

Beef Goulash - 

Wyoming Fireside Beef Goulash is a mix of bell peppers, lentils, potatoes and carrots combined with ground beef for a quick version of an old fashioned goulash. Serve in a bowl or on top of egg noodles. Makes a rustic meal in 45 minutes.