Entries for the 'Soups' Category

• 10 lbs. Green and yellow lentils, mixture

• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172

Directions:

• 1 lb. Villa Frizzoni Beef Pizza Topping, thawed RFS Item 53050
• 1 lb. Villa Frizzoni Pork Pizza Topping w/ Chorizo Seasonings, thawed RFS Item E6062
• 56 oz Tomatoes, canned, diced, do not drain
• 48 oz. Tomato juice
• 32 oz. Dark red kidney beans, drained and rinsed
• 2 Onions, chopped
• 1 Bell Pepper, red, chopped
• 1 tsp. Culinary Secrets Garlic, minced RFS Item 25116
• 1 tsp. Culinary Secrets Oregano, flaked RFS Item 24618
• 1/2 tsp. Culinary Secrets cayenne pepper RFS Item 10508
• 1 lb CobbleStone Market Monterey Jack cheese, shredded RFS Item70122
• 2-4 Lime slices

Wild Mushroom Beef Stew

Ingredients

2 lb. beef for stew, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed
            RFS Item 24434
3/4 c. ready-to-serve beef broth
1/4 c. Bountiful Harvest 24% Fancy Tomato Paste
         RFS Item 12054
1/4 c. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
1 cup baby carrots
fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association

Roasted Red Pepper Tomato Soup

Ingredients

3 cups Markon Ready Set Serve 1/4" Diced Yellow Onion
          RFS Item 79828
3 cups Markon Ready Set Serve 1/4" Diced Celery
          RFS Item 78318
1-#10 can Bountiful Harvest Fancy Diced Tomatoes in Juice
               RFS Item 12078
1-#10 can roasted red peppers, including liquid
4 Tbsp. Culinary Secrets Gourmet Chicken Base Paste,
No Added MSG - RFS Item 25124
1 Tbsp. Culinary Secrets Ground Basil
           RFS Item 10510
2-3 cups water (or milk)

Directions

1. Spray a large saucepan with cooking spray (recommended: EverLight Gold - RFS Item 14708). Add onions and celery, saute until tender.
2. Stir in diced tomatoes and their juice. Puree mixture in a food processor and return to saucepan.
3. Puree roasted red peppers with their liquid and add to saucepan.
4. Add chicken base and basil.
5. Bring mixture to a boil, reduce to simmer and cook 30 minutes to blend flavors.
6. Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold. Optional garnish: sour cream and fresh basil leaves. Soup may be made a day or two ahead to improve flavor.

Bountiful Harvest Smokey Potato Soup

Ingredients

16 oz. Prairie Creek Packing Gold Smoked Bacon 
          RFS Item 42436
12 oz. Markon Ready-Set-Serve 3/8" Diced Onion
          RFS Item 77112
12 oz. carrots, chopped
12 oz. celery, chopped
2 1/2 oz. Culinary Secrets Chicken Base
              RFS Item 12208
1 tsp. Culinary Secrets Spanish Paprika
         RFS Item 25318
1 gallon water
16 oz. Bountiful Harvest Instant Mashed
          Potato Granules w/Vitamin C
          RFS Item 31396
8 oz. heavy cream
1 Tbsp. fresh thyme, chopped
2 tsp. salt
1/2 tsp. Culinary Secrets Ground Black Pepper
            RFS Item 24108

Directions

1. Render the fat from the bacon in stock pot.
2. Saute the onion in the bacon fat until translucent, add the carrots and celery.
3. Saute the vegetables for 4 to 5 minutes. Stir in the chicken base, pimenton and water. Bring to boil, reduce heat and simmer for 15 to 20 minutes.
4. Return the soup to boil and whisk in the mashed potatoes to thicken soup.
5. Reduce the heat, stir in heavy cream and season with thyme, salt and pepper.

Yield: 20 servings (8 oz. each)