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.

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.

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.

South of the Border Tortilla Soup

Our South of the Border Tortilla Soup is full of zesty Mexican spices, quick cooking black beans, peppers and sweet corn to create a base for this Southwestern specialty. In only 30 minutes, just add chicken, salsa and broth to finish your delicious meal. Our top seller and Sofi Award winner. Soup so good, you’ll want to host a party.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

Ingredients: Black Bean, Corn, Bell Pepper, Onion, Garlic, Cumin, Ancho Chile, Paprika, Oregano, Coriander.

Serves 9

What You Need:

• 6 cups Chicken Broth
• 1 cup Water
• 2 or 3 cups of Shredded cooked chicken breast
• 12-16 oz Salsa
• Optional: 4 oz tortilla chips, crumbled, or tortilla strips

Cooking Instructions:

• In a 4-qt pot bring broth and water to a boil.
• Reduce heat and stir in soup mix, chicken and salsa.
• Return to a simmer, cover and cook for 25 minutes.
• Serve as is, or with tortilla chips on top!

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!

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.

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.

Thai Style Golden Peanut Soup

This Thai inspired peanut soup has just the right amount of heat and is ready in 30 minutes. Add peanut butter and chicken and serve as a main course or appetizer soup.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Allergen: Contains no peanuts.
Serves: 8

Ingredients: Rice, Sweet Potato, Bell Pepper, Curry Powder (Coriander, Fennel, Cumin, Turmeric, Fenugreek, Red Pepper, Black Pepper), Garlic, Spinach, Onion, Ginger.

What You Need:

• 6 cups Chicken or vegetable broth
• 1 cup Creamy peanut butter
• 2 cups Shredded, cooked chicken
• Optional: 1 lb peeled, deveined shrimp (instead of chicken)

Cooking Instructions:

• In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix.
• Return to a simmer, cover and cook for 15 minutes
• Stir in peanut butter until thoroughly blended.
• Add chicken, and continue cooking, covered on low for 10 minutes.
• Turn off heat, let stand for 5 minutes, stir and serve

Connecticut Cottage Chicken Noodle Soup

Ingredients: Corn Pasta, Carrot, Onion, Corn, Green Pea, Celery, Shallot, Scallion, Garlic, Dill, Savory.

What You Need:

• 6 cups Chicken broth
• 1 cup Water
• 3 cups Cooked chicken breast, cut up (12-16 oz)

Cooking Instructions:

• In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in chicken and vegetable seasoning packet from soup mix.
• Return to a simmer and cook for 10 minutes.
• Add pasta and simmer covered for 10 minutes.
• Turn off heat and allow to stand 5 minutes. Serve with cornbread or other soft roll and enjoy.

Arizona Sunset Enchilada Soup

Arizona Sunset Enchilada Soup has a bold southwestern flavor profile that features dehydrated white beans, diced peppers and sweet potato, and warm chili seasonings. Add chicken and salsa verde for an authentic Mexican meal, gluten free and ready in just 30 minutes.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 8

Ingredients: Navy Bean, Bell Pepper, Cornmeal, Sweet Potato, Onion, Corn, Ancho Chili, Paprika, Cumin, Garlic, Oregano, Coriander.

What You Need:

• 6 cups Chicken broth
• 2 cups Cooked chicken, cut up
• 1 cup Salsa verde or green chili enchilada sauce (choose mild, medium or hot!)
• 1 cup Shredded Monterey Jack/cheddar cheese
• ½ cup Sour cream, optional

Cooking Instructions:

1. In a 3 to 4-quart pot, bring 6 cups chicken broth to a simmer.
2. Reduce heat and add contents of Arizona Sunset Enchilada Soup Mix, 1 cup salsa verde (or green chili enchilada sauce), and chicken.
3. Return to a simmer, cover and cook for 25 minutes. Remove from heat.
4. Add shredded cheese and serve with a lime wedge garnish. Or, for a creamier version, stir in sour cream and enjoy.

When reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.

Chicago Bistro French Onion Soup

Chicago Bistro French Onion Soup with black lentils and sliced onions has substance and nutrition not in a typical French onion soup. Rich and robust on its own or extra luscious with French bread and cheese topping, this gluten free soup is hot and ready in just 50 minutes.

Nutrition:  Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 8

Ingredients: Onion, Black Lentil, Carrot, Leek, Peppercorn (Black, Green, White), Allspice, Oregano, Nutmeg.

What You Need:

• 3 tbsp Butter
• 1 Large sweet onion
• ½ cup Apple cider or apple juice
• 2 tbsp Worcestershire
• Optional: 1 tsp Sugar
• Optional: 8 oz Shredded Gruyere cheese
• Optional:2 cups Croutons

Cooking Instructions:

1. Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.
2. In a 4-quart pot melt butter and sauté onion 10 minutes, or to caramelize onion, add 1 teaspoon sugar and continue to cook for 10 minutes until golden brown.
3. Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.
4. Add broth, apple cider or juice and Worcestershire.
5. Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.
6. Serve as is or may top each bowl with croutons and Gruyere cheese.

Mississippi Delta Tomato Basil Soup

Mississippi Delta Tomato Basil Soup is bursting with pinwheel tomato slices that highlight a basil, yellow pepper, carrot and rice blend. Add cream, if desired, and serve with a grilled cheese sandwich or, more elegantly, with shrimp and feta cheese. Prepared in just 30 minutes, this southern-style tomato basil soup is sure to be a hit.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 10

Ingredients: Rice, Carrot, Onion, Celery, Shallot, Tomato, Parsley, Bell Pepper, Basil, Clove, Bay Leaf.

What You Need:

• 6 cups Chicken broth
• 1 Can tomato puree (29 oz.)
• 2 tbsp Brown sugar
• 1 cup Light or heavy cream (8 oz.)

Cooking Instructions:

1. In a 3 or 4-quart non-aluminum pot*, bring broth to a boil.
2. Reduce heat and stir in soup mix. Return to a simmer, cover and cook for 15 minutes.
3. Stir in tomato puree and brown sugar.
4. Return to a gentle simmer, cover and cook for 10 minutes.
5. Reduce heat and slowly stir in the cream.
6. Continue cooking, uncovered on low for 5 minutes, and serve!

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.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Allergen: May contain Milk, Soy.
Serves: 8

Ingredients: Dark Red Kidney Bean, Unsweetened Dark Chocolate, Onion, Cinnamon, Cumin, Ancho Chile, Paprika, Oregano, Bay Leaf.

What You Need:

• 2 lbs Ground sirloin (or chuck or round)
• 1 Can of tomato sauce (26-30 oz.)
• ½ cup Barbeque sauce (sweet rather than smoky)
• 1 cup Water
• 1 tbsp Brown Sugar
• 1 tbsp Red Wine Vinegar

Cooking Instructions:

• In a 3 to 4-quart pot, crumble and brown ground meat in 2 tablespoons of olive oil, if desired.
• Stir in chili mix, tomato sauce, barbeque sauce, water, brown sugar and red wine vinegar.
• Bring chili to a boil and then reduce to simmer.
• Add contents of chocolate packet, cover and cook for 40 minutes.
• Remove bay leaf and serve.

Wyoming Fireside 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.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 7

Ingredients: Green Lentil, Potato, Carrot, Bell Pepper, Onion, Paprika, Leek, Caraway Seed, Thyme, Marjoram

What You Need:

• 1 lb Ground round
• 1 tbsp Oil
• 4 cups Beef Broth (32 oz.)
• 10 oz Canned tomatoes with green chilies
• 1 tbsp Worcestershire sauce
• Optional: 1 Dollop of sour cream on each serving

Cooking Instructions:

• In a 4-quart pot heat oil over medium high heat.
• Crumble and brown ground beef.
• Add contents of Wyoming Fireside Beef Goulash Mix. Add broth, bring to a boil and then reduce to a simmer.
• Cover for 20 minutes.
• Stir in tomatoes and Worcestershire sauce, cover and continue to simmer for 20 minutes.
• Place in bowls with sour cream on top and serve.
• Freezes well, if prepared ahead.

Florida Sunshine Red Pepper Corn Chowder

Florida Sunshine Red Pepper Corn Chowder has a hint of cayenne that adds a kick to this creamy Corn Chowder Mix. Simply add broth and cream. Add shrimp or scallops to create a seafood chowder in 30 minutes.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 5

Ingredients:Rice, Potato, Corn, Onion, Bell Pepper, Celery, Chive, Dill, Cayenne Pepper.

What You Need:

• 4 cups chicken or vegetable broth (32 oz.)
• 1 cup heavy cream (8 oz.)
• Optional: 2 cups scallops, peeled shrimp or cooked, diced chicken

Cooking Instructions:

• In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix ingredients.
• Return to a simmer, cover and cook for 15 minutes.
• Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.
• Turn off heat, let stand 5 minutes and serve!

Jonny's Favorite Southwestern Chickpea Soup

Jonny’s Favorite Southwestern Chickpea Soup features saffron seasoned rice, cumin, turmeric and Hungarian paprika that enriches this hearty tomato-based stew with dehydrated chickpeas for quick cooking. Home cooks add Chorizo or hot Italian sausage for spicy heat and a delicious meal in 45 minutes.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 8

Ingredients: Garbanzo Bean (Chickpea), Saffron Rice (Jasmine Rice, Paprika, Turmeric, Saffron), Onion, Garlic, Parsley, Paprika, Thyme, Bay Leaf.

What You Need:

• 1 tbsp Oil
• 1 lb Hot Italian sausage, Mexican chorizo or andouille
• 4 cups Chicken broth
• 14.50 oz Can diced tomatoes (for extra heat, use 10 ounce can tomatoes with green chilies)
• 8-12 oz. Cooked or fresh chicken breast, cut up

Cooking Instructions:

• In a 4-quart pot heat oil over medium heat.
• Remove sausage from casing or purchase fresh bulk sausage not in casing.
• Sauté sausage, breaking up clumps, until thoroughly browned.
• Stir in contents of Southwestern Sausage & Chickpea Stew Mix.
• Add broth, tomatoes and chicken.
• Bring to a simmer, cover and continue to simmer on low for 30 minutes.
• Serve with tortilla chips or cornbread.

Pacific Rim Gingered Carrot & Coconut Soup

Pacific Rim Gingered Carrot & Coconut Soup highlights Indian & Thai ingredients that give this beautiful pureed carrot soup its tantalizing flavor and texture in just 45 minutes.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 9

Ingredients: Red Lentil, Carrot, Onion, Crystallized Ginger (Ginger, Cane Sugar), Turmeric, Cumin, Garlic, Cardamom, Cinnamon, Cayenne, Black Pepper, White Pepper, Allspice.

What You Need:

• 2 lbs. whole carrots, scrubbed, not peeled
• 4 cups vegetable or chicken broth (32 oz.)
• 1-2 Tbsp. brown sugar
• 1 can coconut milk (14 oz.)(omit for a simple pureed version or substitute cream)

Cooking Instructions:

• Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.
• In a 3 or 4-quart pot, bring broth and carrots to a boil. Reduce heat and stir in soup mix and brown sugar.
• Return to a simmer, cover and cook for 30 minutes.
• Using a hand immersion blender or hand mixer in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.
• Return soup to pot, add coconut milk, cook on low 5 minutes and serve.

Thai Wai Coconut Curry

Named after the traditional Thai ‘wai’ greeting, this luscious yellow curry-style soup emanates authentic Thai flavor. The curry spices and velvety coconut texture marry perfectly, and we added just a tiny kick of sweet-heat to make it, well, just right.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 9

Ingredients: Jasmine Rice, Sweet Potato, Bell Pepper, Curry (Coriander, Fennel, Cumin, Tumeric, Fenugreek, Red Pepper, Black Pepper), Garlic, Spinach, Onion, Ginger.

What You Need:

• 2 Tbsp. oil
• 4 cups chicken broth (32 oz.)
• 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
• 2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)
•  

Cooking Instructions:

1. In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per side. Remove chicken to a cutting board and cool

2. Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil

3. Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.

4.vStir in coconut milk, cover, and simmer over low heat for 10 minutes and serve

5. Optional: Serve with a squeeze of lime

Soup wil continue to thicken as it rests, add more broth or water ot thin as desired. If using pre-cooked/roasted chicken simply sauté contents of soup mix quickly in oil then add broth to begin recipe.