Soup Recipes

If you’re like most people, you buy dip mixes you mean to use, but some of them languish in your cabinet because you just haven’t had the anticipated occasions to use them.  These soup recipes count on that happening, although the Lemon Pesto could actually become a holiday favorite for Christmas or Easter.
Both soups shown below are made using our dip mixes.  While they only yield about 4 meal size servings, the ingredients they need can usually be found in your pantry, fridge or freezer.  The recipes are written to provide specific quantities, but suggest possibilities for the kinds of meat and vegetables.  That makes them perfect for a deliciously different, quick meal when you’re too tired to really cook, or you need to feed unexpected guests.  We hope you like them as much in soups as you do as dips.


Lemon Pesto Soup

Lemon Pesto Soup

Brighten the flavor of vegetable soup with this twist on an Italian classic.  Truly for garlic lovers!  It’s a great vegetarian or chicken soup any time.  Substitute crab, shrimp or any mild white fish for chicken to celebrate the Feast of the Fishes.

1 onion, chopped
1 tablespoon of oil
1 teaspoons of vegetable or chicken soup base
4 cups of water
1/2 cup pasta
1 to 2 cups mixed chopped veggies (example:  zucchini, red peppers, yellow squash, mushrooms).
1/2 pound raw shrimp (deveined and shells off), ½ pound cooked crab or white fish, or 1 cup shredded cooked chicken
1 package Lemon Pesto Dip mix

Sauté onions in oil over medium heat just until coated in oil.
Add dip mix and soup base.  Stir to combine.
Add water and bring to boil over high heat.
Add pasta, return to boil and cook about 4-5 minutes (until pasta is partially cooked).
Reduce heat to medium.  Add chopped veggies and cook for about 2-3 minutes, just until veggies are cooked crisp tender (about 3-4 minutes).
Add raw shrimp and cook for about 2-3 minutes, just until shrimp turn mostly pink, or white fish is easily separated with fork, about 3-4 minutes.  Or add cooked chicken or crab & cook just until heated through.

To Serve:

Serve with crusty bread and shaved Parmigiano Reggiano (or grated Parmesan) cheese if desired.

Rio Grande Soup

Rio Grande Soup with beef cubes, sweet potatoes, corn, onions and green beans, served with Mexical beer

This soup can be made almost entirely from food in your pantry or freezer, with no need to defrost anything.  Its robust flavor is warm and satisfying.  It’s a great week night soup or quick dinner for unexpected guests.

1 onion, chopped, or ½ cup frozen chopped onions
1 tablespoon of oil
1 package Rio Grande Dip mix
4 cups water
1 medium sweet potato, diced into ½” cubes, or 1 cup frozen diced russet or sweet potatoes
1 cup frozen cut green beans
1 cup frozen corn
1/2 pound cooked roast, ground beef or ½ cup shredded chicken

Sauté onions in oil over medium heat just until coated in oil (skip this step if using frozen onions).
Add dip mix to water and bring to a boil over high heat.
Add raw sweet potatoes, return to a boil and cook about 5 minutes (skip this step if using frozen potatoes).
Reduce heat to medium.
Add frozen veggies and cooked meat.  Cook just until all are hot (about 3-4 minutes).

To Serve:
Serve with corn bread if desired.
Serves 4 meal size, or 8 appetizer size.