Our roasted cumin and savory curry make this a SoupTime favorite! Its delicious on a cool night by yourself or with friends ~ or over a campfire at the lake by the cabin with family and friends!
Remember: Add Soup Base to Taste!
If you’re in a rush, simply add contents to 8 cups of boiling water. Simmer and stir for 45 minutes or until desired texture of black beans. Simply add a can of pumpkin puree or freshly diced tomatoes, or clamato juice to taste. Of course, salt & pepper to taste.
If you have the time, saute’ a couple coarsely chopped celery stalks, 1 minced garlic clove, and fine diced onions. Cook until the onion is translucent and vegetables are tender, about 5 minutes. Bring to boil; reduce heat, cover and simmer, stirring frequently for 30-45 minutes.
Add any veggies you like - we suggest 2 cups fresh butternut squash!!! or a can of pumpkin puree. Add salsa or clamato to taste! Crush red chili peppers for heat! Salt and ground pepper to taste.
NOTE: There many variations of Squash out there! Should it be frozen, fresh or already cooked squash?
From frozen state-we would add directly into boiling water. From fresh-add in at the same time as the garlic, onions and celery. Or if it was already roasted or pre-cooked leftover squash or canned pumpkin-we would add at the last 5-10 minutes of cooking the soup.
Each type of squash whether acorn or butternut or pumpkin each have their very own level of sweetness so it really is a matter of taste. Just like salting a soup. These days we hopefully know to be a little more timid with salt and while it is a good idea to under-salt soup, salt is often just what a non-bold or may I say a flat tasting soup is lacking. Sometimes the same with sugar. So a little brown sugar can go along way. And of course, don’t forget the black pepper.
The idea is to have a healthy fast alternative to stewing all day to get pretty much the same result.
ADD water if too thick. Add fennel as final touch - to taste!
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes!
french green lentils, red lentils, brown lentils, green french lentils, yellow dahl, sweetened coconut, curry powder, paprika, cilantro, onion flakes, garlic powder, ginger powder, thyme, marjoram, rosemary, savory, sage, oregano, basil, black pepper, bay leaf, dried veggies (shredded carrot, celery, green pepper, red pepper, onion) (ASSEMBLED IN THE PRESENCE OF: CORN, RED KIDNEY BEANS, PEAS, NAVY BEANS, BLACK TIGER BEANS, CARROTS, POTATOES)
haricots noirs, lentilles rouges, lentilles brunes, pois cassés verts, pois jaunes, noix de coco sucrée, poudre de cari, paprika, coriandre, flocons d'oignon, poudre d'ail, poudre de gingembre, thym, marjolaine, romarin, sarriette, sauge, origan , basilic, poivre noir, piment rouge, légumes secs (carotte râpée, céleri, poivron vert, poivron rouge, oignon) (ASSEMBLÉ EN PRÉSENCE DE: MAÏS, HARICOTS ROUGES, POIS, HARICOTS MARINS, HARICOTS TIGER NOIRS, CAROTTES, PATATES)
Made in Alberta
Box 2664 Lac La Biche, Alberta T0A 2C0
If you’re in a rush, add to 8 cups boiling water and 1/2 cup salsa, clamato & beer to taste! Add Kubasa or weiners!
If you have time, brown your meat, shred 2 -4 cups of cabbage and add to 8 cups boiling water. Add this tube! Let simmer! The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect for a summer or fall evening!
This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more water in the beginning! Variations with salsa, clamato juice, and beer of choice!Add salt and ground pepper to taste. ADD water if too think
brown rice, french green lentils, veggie flakes: carrot flakes, onion flakes,red pepper flakes, celery flakes brown lentils, herbs & spices & a bay leaf
If you’re in a rush, simply add this bag to 8 cups of boiling water! Stir frequently. Add 1/2 cup salsa and beer/or Clamato.
Add salt an pepper to taste.
If you have time, dice up a large onion, add a generous helping of butter and saute until soft. Add 1-3 cups of fresh hamburger and/or the thinly sliced pork and cook until well done. With out removing from heat, add 8 cups of boiling water plus this bag into pot, and add clamato to taste! Enjoy a beer & clamato while you wait! Another variation, remove chili peppers and add 28 oz diced or plum tomatoes, turn down and simmer for up to 30 minutes, Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp, about 8 minutes, tossing halfway through. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
red kidney beans, black tiger beans, split green peas, brown lental, split yellow peas, split red lentil, corn, herbs & spices, chili peppers
If you’re in a rush, add to 8 cups boiling water and 1/2 cup salsa, clamato & at least a cup of fresh local Kimchi
If you have time, brown your hamburger meat, shred a cup of cabbage and add to 8 cups boiling water. Add this tube! Let
simmer! The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect for a summer or fall evening! This soup comes out very thick, almost stew-like. When putting into bowls, add generous amounts of locally sources Kimchi. You’ll love the sweet balanced with heat! Add salt and ground pepper to taste. ADD water if too think
brown rice, french green lentils, veggie flakes: carrot flakes, onion flakes, red pepper flakes, celery flakes, brown lentils, herbs & spices & a bay leaf
Please choose your choice of any 12 of our Gourmet Soups at checkout, after you enter your credit card, but before you pay.
You asked, so we deliver ~ right to your door! Choose your favourite 18 soups! After you enter your credit card, but before you pay a comment section apears, write you selection and complete checkout. Our #2die4GourmetSoups make excellent gifts, party favours, and super fast complete meals right at home. From as little as 8 cups of boiling water - too following the gourmet version on the back recipe card!
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f you’re in a rush, simply add this bag to 8 cups boiling water, Add 1-2 cans of flaked ham, and enjoy in 30 minutes!
Our artisan soup recipe answers the urgent need for convenience and nutrition without sacrificing the taste! Our pea soup is the ultimate in comfort food!
If you have time, look for an un-smoked ham hock in the meat department of your local supermarket. If you can't find one, a smoked ham hock will work too. Trim off and discard skin from ham hock. Bring 8 cups of water to a boil and add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until meat is falling off bone 30-40 minutes. let simmer and stirring frequently for 30 minutes. When ready, discard bay leaf. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; in blender - puree half of the soup; return to pot along with meat. heat through.
ADD water if too thick
split green peas, yellow split peas, green peas, red lentils, carrots, onion flakes, white onion, celery, red peppers, 3 whole cloves, herbs & spices & bay leaf