Best Cream of Potato Soup

Ingredients

• 1 onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 5 tablespoons margarine
• 4 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 3 potatoes, cut into 1/4-inch slices
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 1 pinch ground allspice
• 3/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon seasoning salt
• 2 tablespoons dry white wine
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chicken bouillon powder

Directions

1. In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
2. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Pat's Cream of Potato Soup

Ingredients

• 6 slices bacon, diced
• 1 onion, chopped
• 1 tablespoon all-purpose flour
• 6 cups chicken broth
• 6 potatoes, thinly sliced
• 1/2 cup instant mashed potato flakes
• 1 cup half-and-half

Directions

1. Saute bacon and onions, in a medium saute pan, until browned. Set aside.
2. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil.
3. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.

My Favorite Chicken and Wild Rice Soup

Ingredients

• 1 tablespoon vegetable oil
• 3 pounds chicken pieces
• 2 whole carrots
• 2 stalks celery, cut in half
• 1 large whole onion, peeled
• salt and pepper, to taste
• 5 cloves garlic, crushed
• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's ® Original)
• 3 carrots, chopped
• 1 1/2 tablespoons lemon juice
• chopped fresh parsley

Directions

1. Heat oil in a large pot over medium heat; add the chicken, whole carrots, celery, and whole onion. Cook until the chicken is browned, about 10 minutes. Season with salt and pepper. Stir in the crushed garlic cloves, and cook until soft, about 1 to 2 minutes. Pour enough water into the pot to cover the chicken and vegetables. Simmer for 2 to 3 hours. Add water as necessary.
2. While the soup is simmering, cook the rice according to package instructions. Refrigerate when done.
3. Removed cooked chicken from the pot to cool. Strain the broth, discarding cooked vegetables. Shred chicken and return to the pot along with the broth; stir in chopped carrots and lemon juice. Bring soup to a simmer, and cook until the carrots are soft, about 10 minutes. Stir in the cooked rice and chopped parsley. Heat until hot, about 5 minutes. Season with additional salt and pepper, if needed.

Turkey Wild Rice Soup II

Ingredients

• 2/3 cup uncooked wild rice
• 2 cups water
•  
• 6 tablespoons butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/3 cup all-purpose flour
• 4 cups turkey broth
• 1/3 cup shredded carrot
• 2 cups chopped cooked turkey
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 cup chopped slivered almonds
• 1/2 teaspoon lemon juice
• 3/4 cup half-and-half cream

Directions

1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

New England Potato Soup

Ingredients

• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 2 tablespoons butter or margarine
• 1 (14.5 ounce) can chicken broth
• 3 medium potatoes, peeled and cubed
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1/3 cup all-purpose flour
• 2 1/2 cups milk, divided
• 1 1/2 cups cubed fully cooked ham
• 1 cup frozen peas

Directions

1. In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.

Split Pea and Ham Soup II

Ingredients

• 1 pound leftover ham bone with meat attached
• 1 cup chopped onions
• 2 cloves garlic, minced
• 2 teaspoons freshly ground black pepper
• 1 pound dried split peas
• 1 cup chopped carrots

Directions

1. Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
2. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

Friendship Soup Mix in a Jar

Ingredients

• 1/2 cup dry split peas
• 1/3 cup beef bouillon granules
• 1/4 cup pearl barley
• 1/2 cup dry lentils
• 1/4 cup dried onion flakes
• 2 teaspoons dried Italian seasoning
• 1/2 cup uncooked long-grain white rice
• 2 bay leaves
• 1/2 cup uncooked alphabet pasta

Directions

1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Lamb Chops with Balsamic Reduction

Ingredients

• 1/4 cup fresh rosemary
• 1/4 cup fresh mint
• 1/4 cup fresh thyme
• Hain Pure Foods Iodized Sea Salt
• Ground black pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon Spectrum Organic Frantoio Olive Oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup Imagine Organic Low Sodium Free Range Chicken Broth
• 2 tablespoons butter

Directions

1. In a small bowl or cup, mix together the rosemary, mint, thyme, Hain Pure Foods Iodized Sea Salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat Spectrum Organic Frantoio Olive Oil in a large skillet over medium-high heat. Place lambs chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the Imagine Organic Low Sodium Free Range Chicken Broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Note: If sauce is removed from heat too soon, it will be thin. Remove from heat, and stir in butter. Pour over the lamb chops and serve.

Pork Chops and Arrowhead Mills Organic Savory Herb Stuffing Mix

Ingredients

• 1/4 cup Spectrum Organic Frantoio Extra Virgin Olive Oil
• 4 boneless pork chops, about 1 inch thick
• 1 1/2 tablespoons orange blossom honey
• 1 1/2 tablespoons good sherry vinegar
• 1/2 cup pomegranate seeds
• 1 packet Arrowhead Mills Organic Savory Herb Stuffing Mix
• Hain Pure Foods Iodized Sea Salt to taste
• Ground black pepper to taste

Directions

1. Heat 1 tablespoon of Spectrum Organic Frantoio Extra Virgin Olive Oil in a skillet over a medium high heat until sizzling. Season pork chop with Hain Pure Foods Iodized Sea Salt and pepper and saute the chops until cooked and golden about 7 minutes, turn once.
2. Transfer chops to a plate and keep warm. In a small bowl, whisk the honey, vinegar and remaining Spectrum Organic Frantoio Extra Virgin Olive Oil; season with Hain Pure Foods Iodized Sea Salt and pepper and stir in pomegranate seeds.
3. Prepare Arrowhead Mills Organic Savory Herb Stuffing Mix according to package instructions and spoon onto large warm dinner plates, place a chop on each, scatter over a few pomegranate seeds and dress with warm vinaigrette, serve immediately.

Holiday Roast Turkey with Herb Stuffing

Ingredients

• 3 tablespoons butter
• 1 large onion (chopped)
• 1 bag Arrowhead Mills Organic Savory Herb Stuffing
• 3/4 cup Imagine Organic Low Sodium Free Range Chicken Broth
• 1 large egg (lightly beaten)
• 1 (12 pound) fresh turkey
• 1 tablespoon Spectrum Organic Canola Oil
• Hain Pure Foods Iodized Sea Salt

Directions

1. In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Add Imagine Organic Low Sodium Free Range Chicken Broth bringing mixture to a boil. Remove from the heat. In a very large bowl, combine Arrowhead Mills Savory Herb Stuffing Mix and stir in the onion mixture.
2. Preheat oven to 325 degrees F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the gravy. Stuff and truss turkey, place breast-side-up on a rack in a large roasting pan. Brush with Spectrum Organic Canola Oil top with Hain Pure Foods Sea Salt. Insert roasting thermometer in turkey thigh without touching bone. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180 degrees F, basting often and covering with foil to prevent overbrowning if necessary. Let turkey stand for 15 to 20 minutes before carving.
3. Meanwhile, cook neck and giblets for gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey and serve with stuffing and gravy.

Imagine Organic Creamy Butternut Squash Soup

Ingredients

• 4 cups Imagine Organic Butternut Squash Soup
• 1 cup toasted sourdough croutons
• 1/4 cup toasted squash seeds
• 2 tablespoons chopped fresh cilantro
• 4 tablespoons cream or sour cream

Directions

1. Bring Imagine Organic Butternut Squash Soup to a simmer and heat thoroughly.
2. Ladle into bowls, swirl in a tablespoon of cream and garnish with croutons, squash seed and cilantro. Serve with warm crusty bread.

Minestrone Soup

Ingredients

• 1/2 cup Spectrum Organic Extra Virgin Olive Oil
• 1 medium onion, diced
• 6 cloves garlic, chopped
• 3 medium carrots, diced
• 2 large celery stalks, diced
• 2 medium yellow squash, diced
• 5 cups Imagine Organic Vegetable Cooking Stock
• 1/2 pound potatoes, peeled and diced
• 1/2 pound Swiss chard cut into narrow strips
• 1 pound spinach leaves cut into strips
• 1 cup orzo pasta
• 1 cup chunky chopped Italian plum tomatoes
• 2 bunches washed, julienned basil leaves
• 3/4 cup grated Parmesan cheese
• 2 tablespoons Hain Pure Foods Iodized Sea Salt or kosher salt
• Black pepper to taste
• Fresh Parmesan for serving

Directions

1. Heat the Spectrum Organic Extra Virgin Olive Oil in a heavy bottom soup pot.
2. Add in the onion and garlic and saute for 5 minutes or until the onion is soft.
3. Stir in celery, carrots, squash and saute for 5 minutes more.
4. Add in the Imagine Organic Vegetable Cooking Stock, potatoes, chard, spinach, pasta and tomatoes, and bring to a boil.
5. Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked.
6. Stir in the basil and Parmesan. Season to taste.
7. Divide between 8 warm soup bowls and grate some fresh Parmesan over each bowl.

Black Bean Spinach Pizza

Ingredients

• 1 (10 ounce) package prebaked Italian bread shell crust
• 1 (15 ounce) can black beans, rinsed, drained, and mashed
• 1/3 cup chopped onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/2 cup salsa
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp Cheddar cheese

Directions

1. Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

Colorful Black Bean Salad

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 pint cherry tomatoes, quartered
• 1 sweet yellow pepper, julienned
• 4 green onions, chopped
• 3 tablespoons minced fresh cilantro or parsley
• DRESSING:
• 3 tablespoons lemon juice
• 2 tablespoons olive or canola oil
• 1 garlic clove, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.

Echo Valley Bean Soup

Ingredients

• 10 bacon strips, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (14.5 ounce) can stewed tomatoes
• 2 (15 ounce) cans pork and beans
• 2 (14.5 ounce) cans beef broth

Directions

1. In a saucepan, cook bacon until crisp. Set bacon aside; drain, reserving 1-2 tablespoons drippings. In the drippings, saute the onion and garlic until tender.
2. Meanwhile, in a blender or food processor, process tomatoes until smooth. Add to the onion mixture. Stir in pork and beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Stir in bacon.

Sweet Italian Chicken Sausage and Tortellini Soup

Ingredients

• 1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
• 1 1/2 tablespoons extra virgin olive oil
• 5 cloves garlic
• 1/2 cup white wine
• 3 (14 ounce) cans low fat, low sodium chicken broth
• 18 ounces refrigerated cheese tortellini
• 1 1/4 cups fresh red tomatoes, chopped
• 6 ounces baby spinach leaves
• 1 tablespoon unsalted butter

Directions

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
2. Meanwhile, finely mince the garlic cloves.
3. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
4. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes add the butter and serve when butter is melted.

Italian Sausage Soup II

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 1/2 cups chopped onion
• 1 1/2 cups sliced carrots
• 1 stalk celery with leaves, chopped
• 1 tablespoon chopped garlic
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon dried sage
• 1 (14.5 ounce) can canned diced tomatoes
• 5 cups chicken broth
• 1 (16 ounce) can kidney beans, drained
• 1 cup uncooked pasta shells

Directions

1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.