Tag Archives: soup
This is an amazing simple and delicious chili. Try using freeze dried corn, peppers and freeze dried turkey from your pantry. Quinoa is available in can, bucket or bag-get it here. Natural Quinoa
Yield: 8 servings
Prep time: 20 minutes
Total time: 75 minutes
2 lbs. ground turkey
1 medium onion chopped
1 bell pepper chopped
2 cloves garlic minced
2 15 oz. cans black beans
1 28 oz. can Mexican style dice tomatoes
1 chipotle pepper with adobo sauce chopped
1 1/2 cups quinoa (rinsed)
2 tbs. chili seasoning
1 tbs. ground cumin
1 tsp. cinnamon powder
1 14.5 oz. can chicken broth
Salt and pepper to taste
In a sauce pan bring to boil 3 cups water and quinoa. Cover and simmer 15 minutes. Meanwhile in large sauce pan brown onions, garlic and pepper for 10 minutes. Add ground turkey and cook 10 more minutes until fully cooked. Stir in chili powder, cumin, and other seasonings. Stir several minutes. Add beans, tomatoes, chipotle peppers, adobo sauce, and broth. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Serve with cilantro, sour cream, grated cheese, diced avocado, and chopped green onions.
When the weather is snowing like crazy or has below-freezing temperatures, there’s no better food to warm up with than soup! Here at Rainy Day Foods, we have many delicious choices for you to choose from—including gluten-free! To finish off the winter season, we are going to be highlighting some of our favorite soups and help you warm up ‘til spring. Our first highlight is our newest addition, Broccoli Cheese Soup. This creamy, flavorful soup pairs wonderfully with hot, fresh cornbread drizzled with honey.
Start by making the cornbread. Whether you’re making a single serving or several loaves for a big family get together, this mouth-watering cornbread is very easy to make! It requires 1 part water and 2 parts of our corn muffin mix .
Here, we made a 4 serving batch in an 8 inch square glass pan, so we whipped together 2 cups of cornbread powder and 1 cup of water. Once all the clumps are broken up and the mixture is now smooth, pour into a greased pan.
Bake at 350 degrees for 23 minutes, or until a toothpick comes out clean.
While that bakes, make your soup. This broccoli cheese soup is also easy to adjust to make however many servings you need. All you need to do is bring 3 parts of water to a boil, then add 1 part of the soup powder into the boiling water and whisk ‘til smooth. Once all the soup has been blended together, remove the soup from the heat.
Slice up the fresh cornbread and spread some creamy honey on it and serve with the soup.
Contributed by Angelia Kunz
During the holidays, it’s a tradition for families and friends to all come together and celebrate. When it comes to celebrations and get-togethers, food is an absolute must-have! Everybody loves food! And when you have a lot of people gathered together, you either need a lot of food or something that’s filling! Twice-baked potatoes are very filling! They are also simple to make, so you can make plenty for everyone with ease, which is great for us because they are definitely a crowd pleaser in our family!
We start by preparing our potatoes. Preheat the oven to 350 Degrees. Then lay out one sheet of aluminum foil for each potato. Wash each potato and then slice just a small but long chunk off the top, but put back on the potato to keep the potatoes moist while they bake. DO NOT PEEL YOUR POTATOES!
Wrap the potatoes individually in the aluminum foil and place the potatoes directly into your oven on the wire racks. Bake the potatoes for about an hour and a half depending on how big the potatoes are. For this particular recipe, the bigger the potatoes, the better, but it really doesn’t matter!
Once the potatoes are done, remove the potatoes and leave the oven on. Unwrap the potatoes so they start to cool, and then one at a time, remove the piece you cut off and discard. GENTLY stab the potato with a fork in the area that you cut off, and scoop out the insides and put into a big mixing bowl. When gutting the potato, think of it as if you were making a canoe--try not to scoop too close to the skin of the potato so that it will hold its shape, but try to get as much of the insides out as you can so there’s enough room to fill it with the final mixture.
Once the potato is gutted, set the hollowed-out potato into a big cake pan and set aside. (if you’re traveling, it’s easier to put them into a deep, disposable cake pan).
Now we need to make a delicious batch of creamy soup. Personally, the Gluten-Free Cream of Mushroom Soup tastes the best in this recipe, but you could also use the Creamy Potato Soup, the Gluten-Free Cream of Onion Soup, the Gluten-Free Cream of Celery Soup, or even the Gourmet White Cream Soup. It’s all personal preference.
To make the cream of mushroom soup, mix the soup powder with 1 ¼ cup of cold water in a pot on the stove on a medium heat.
Stirring continuously, let the runny mix heat up until it starts to thicken. You do not want the soup to boil, but heated just enough that it gets the consistency of soup.
Once the mix has thickened into soup, remove from the heat and pour into the big mixing bowl of potatoes.
Once everything is blended together well, scoop the mixture of potatoes into the hollowed-out potato canoes.
Pack the potatoes well and then top with cheese. Put back into the oven for about 15-20 minutes, or until the cheese has melted.
Like this idea? Well then you’re in luck because we’ve got these creamy soups as a gift pak for you to give as the perfect gift this holiday season! Plus the shipping is FREE for all of our holiday gift paks!
Contributed by Angelia Kunz