Tag: Zoup broth

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Cilantro Lime Pasta Salad

Cilantro Lime Pasta Salad
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Cilantro Lime Pasta Salad

Sun ripened tomatoes, avocado and corn come together into this delicious summer pasta salad. 🕶️ ☀️ The secret ingredient? Prepping your pasta in Veggie Broth instead of water.
Cook Time: 30 minutes
Servings: 6

Ingredients

  • 2 jars of Zoup! Good Really Good® Veggie Broth
  • 16 oz pasta
  • 1 ½ cups corn
  • 1 ½ cup cherry tomatoes
  • ½ of a red onion
  • 2 tbsp cilantro
  • 1 – 2 avocados diced
  • ½ cup plain Greek yogurt
  • ⅛ cup lime juice
  • ¼ cup cilantro
  • 1 garlic clove
  • ½ tsp salt

Instructions

  • In a large pot, bring the Zoup! Good, Really Good® Veggie Broth to a boil. Then add the pasta and prepare according to pasta box.
  • While the pasta is cooking, chop your corn, cherry tomatoes, red onion, avocado and 2 tbsp cilantro and add to a bowl.
  • Let the pasta cool and set aside.
  • In a blender, blend together the Greek yogurt, lime juice, ¼ cup cilantro, 1 garlic clove and salt.
  • Toss the pasta in with your veggies and dress with your Greek yogurt dressing. Serve and enjoy!

We hope you enjoy this Cilantro Lime Pasta Salad made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Creamy Lemon Chicken

Creamy Lemon Chicken
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Creamy Lemon Chicken

When the weather gets hot, get out of the kitchen. We love to use slowcooker and @instantpotofficial recipes to keep meal prep simple.
Cook Time: 5 hours 30 minutes
Servings: 5

Ingredients

  • 5 chicken breasts
  • 6 tbsp butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • 2 lemons juiced and zested
  • 2 garlic cloves minced
  • 1 cup cream
  • 1 cup Zoup! Good Really Good® Chicken Bone Broth
  • 1 tbsp cornstarch

Instructions

  • In a cast iron skillet, add 1 tbsp of butter and heat on medium. Season the chicken with salt, pepper and Italian seasoning. Cook chicken until browned.
  • Add chicken to slow cooker. Cover with lemon juice, zest, garlic, remaining butter and Zoup! Good, Really Good® Chicken Bone Broth. Cook on low for 4 hours or high for 2 hours.
  • Mix together cream and cornstarch. Add the liquid to the slowcooker and cook for an additional hour or until chicken is cooked through.
  • Serve and enjoy!

We hope you enjoy your Creamy Lemon Chicken made with Zoup! Good, Really Good Chicken Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Easy Spanish Rice

Easy Spanish Rice
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Easy Spanish Rice

This Spanish Rice only needs two ingredients: our Spicy Chicken ‘Chilada Soup and rice! Simply swap out water for our soup to give the most flavorful rice. Its the perfect side dish for taco night or use as the base for a burrito bowl.
Cook Time: 30 minutes
Servings: 2

Ingredients

  • 2 cups Zoup! Good Really Good® Spicy Chicken ‘Chilada Soup
  • 1 cup of white rice
  • Cilantro and lime for garnish

Instructions

  • In a medium pot, bring 2 cups Zoup! Good, Really Good® Spicy Chicken ‘Chilada Soup to a boil. Add the rice and stir.
  • Cover with a lid and let simmer for 20 minutes or until rice is tender and soup has mostly been absorbed.
  • Garnish with lime and cilantro. Serve and enjoy!

We hope you enjoy your Easy Spanish Rice cooked with Zoup! Good, Really Good Spicy Chicken ‘Chilada soup! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Spring Pea Soup

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Spring Pea Soup

Sipping spring flavors with this delicious vegan, Spring Pea Soup! The secret ingredient? Our Zoup! Good, Really Good Culinary Concentrate.
Cook Time: 30 minutes
Servings: 2

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium leek
  • 2 cups of water
  • 2 tsp of Zoup! Good Really Good® Savory No-Chicken Vegan Broth Concentrate
  • 1 tsp sea salt
  • 2 cups peas
  • 2 cups spinach
  • 1 cup basil leaves
  • 1 cup coconut milk
  • Juice of ½ lemon
  • Extra peas and radishes for garnish

Instructions

  • In a large pot, heat olive oil over medium heat. Sautee the leeks for 5 minutes or until soft.
  • Add the water, Zoup! Good, Really Good® Savory No-Chicken Vegan Broth Concentrate, salt and peas. Bring to a boil, then reduce and simmer for 2 minutes.
  • Remove from heat and add to a blender. Add the spinach, basil, coconut milk and lemon juice.
  • Blend on high for a minute until creamy.
  • Taste and adjust with salt and pepper to taste. Garnish with peas and sliced radishes. Serve and enjoy!

We hope you enjoy your Spring Pea Soup cooked with Zoup! Good, Really Good Culinary Concentrate! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Veggie Packed Frittata

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Veggie Packed Frittata

This dairy-free frittata is a great way to add more fresh veggies into your breakfast! The secret ingredient? Zoup! Good, Really Good Veggie Broth!
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 7 eggs
  • ⅓ cup Zoup! Good Really Good® Veggie Broth
  • 1 tbsp olive oil
  • ½ cup red onion chopped
  • 1 zucchini chopped
  • 1 cup cherry tomatoes halved
  • 1 cup raw spinach
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the eggs and Zoup! Good, Really Good® Veggie Broth until combined. Set aside.
  • Heat olive oil over medium heat in a cast iron skillet. Saute the onion and cook until tender.
  • Add the zucchini and cook for another 2 minutes. Add the tomatoes and spinach. Cook for another 2 minutes or until spinach starts to wilt. Season with salt and pepper.
  • Pour the egg mixture over the veggies. Place skillet in oven and cook for 20 – 25 minutes or until the eggs are set.

We hope you enjoy this Veggie Packed Frittata made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Baked Broccoli and Feta Soup

Baked Broccoli and Feta Soup
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Baked Broccoli and Feta Soup

This baked feta and broccoli soup is our favorite way to eat our greens! Just roast your favorite veggies, blend with our Zoup! Good, Really Good Veggie Broth and sip some serious flavor.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 8 oz block of feta cheese
  • 4 cups of broccoli
  • 1 lb potatoes peeled and chopped
  • 1 onion chopped
  • 4 – 5 sprigs of fresh thyme
  • 1 garlic bulb
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup of olive oil
  • 4 cups of Zoup! Good Really Good® Veggie Broth

Instructions

  • Preheat oven to 400 degrees fahrenheit.
  • Place thee feta, broccoli, potatoes, onion, and thyme on a baking sheet. Cut off the top of the garlic bulb and place it on the baking sheet.
  • Drizzle olive oil over the top. Place the fresh thyme and add the salt and pepper.
  • Bake for for 40 minutes or until vegetables are softened. Set garlic aside to cool.
  • Transfer veggies and feta to a blender. Squeeze the garlic cloves into blender. Add the Zoup! Good, Really Good® Veggie Broth and blend until smooth.
  • Serve immediately and enjoy!

We hope you enjoy this Baked Broccoli and Feta Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Easy Chicken Pot Pie

ChickenPotPie
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Easy Chicken Pot Pie

Introducing the easiest Chicken Pot Pie recipe there is! All you need is a jar of Zoup! Good, Really Good Chicken Potpie Soup and @pillsbury Crescent Rolls.
Cook Time: 30 minutes
Servings: 6

Ingredients

  • 1 can of Pillsbury Cresent Rolls
  • 1 jar of Zoup! Good Really Good® Chicken Potpie Soup

Instructions

  • Preheat oven to 375 degrees.
  • Grease 4 small ramekins and set aside. Cut a small circle of Crescent Roll dough to place into each ramekin.
  • Bake for 10 minutes. While dough is baking, cut small strips of dough for the top of your pies.
  • Remove ramekins and fill with Zoup! Good, Really Good® Chicken Potpie Soup. Top with more dough and place back into oven for 10 minutes or until pies have reached your desired browness. Serve and enjoy!

We hope you enjoy your Chicken Pot Pie cooked with Zoup! Good, Really Good Chicken Potpie Soup! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Scalloped Potatoes with Mushroom Bisque 

Scalloped Potatoes with Mushroom Bisque
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Scalloped Potatoes with Mushroom Bisque

The secret ingredient to the tastiest Scalloped Potatoes? Zoup! Good, Really Good Portabella Mushroom Bisque!
Cook Time: 1 hour 15 minutes
Servings: 6

Ingredients

  • 6 potatoes
  • ⅓ cup onions chopped
  • ⅓ cup bacon bits
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup whole milk
  • 1 ½ cups Zoup! Good Really Good® Portabella Mushroom Bisque
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees. Grease a 9×9 baking dish and set aside.
  • Peel the potatoes and slice them ⅛ inch thick. Put the sliced potatoes in a medium-size bowl filled with cold water. Set aside.
  • In a medium pan, heat the butter and saute the bacon bits and chopped onions until the onions are translucent.
  • Add the flour and stir until well coated. Add the milk and Zoup! Good, Really Good® Portabella Mushroom Bisque and stir until flour is mixed in and smooth. Add the spices and mix until well incorporated.
  • Take off heat and stir in the sour cream. Set aside.

We hope you enjoy your Scalloped Potatoes cooked with Zoup! Good, Really Good Mushroom Bisque! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Butternut Squash Macaroni and Cheese

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Butternut Squash Macaroni and Cheese

This 3-ingredient Butternut Squash Mac ‘n Cheese is sure to become a new weeknight favorite! Melt cheddar cheese into our Zoup! Good, Really Good Butternut Squash Soup, mix with cooked macaroni noodles and then sprinkle with more cheese and bake until cheese is melted.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • ½ lb macaroni noodles
  • 1 jar of Zoup! Good Really Good® Butternut Squash Soup
  • ½ cup shredded cheddar cheese

Instructions

  • In a large pot, boil water and prepare macaroni noodles according to package.
  • In a second large pot, heat the Zoup! Good, Really Good® Butternut Squash Soup until it begins to boil. Reduce heat to a simmer and stir in half of the shredded cheddar cheese until melted and well combined.
  • Once the pasta is ready, stir into the Butternut Squash and cheese mixture.
  • Preheat oven to 400 degrees. Lightly grease a casserole dish and then place the macaroni mixture into dish. Sprinkle with remaining cheese and bake for 5 – 10 minutes or until cheese is melted and golden.
  • Serve and enjoy!

We hope you enjoy your Macaroni and Cheese cooked with Zoup! Good, Really Good Butternut Squash Soup! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Mushroom Risotto

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Mushroom Risotto

The secret ingredient for the tastiest risotto? Our Portabella Mushroom Bisque! That’s right, the creaminess of our Zoup! Good, Really Good soup brings this risotto to another level.
Cook Time: 40 minutes
Servings: 8

Ingredients

  • 3 cups Zoup! Good Really Good® Veggie Broth
  • 1 ½ cups Zoup! Good Really Good® Portabella Mushroom Bisque
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 cup arborio rice
  • 1 tbsp chopped thyme
  • ½ cup Parmesan cheese
  • 1 tbsp butter
  • 8 ounces sliced mushrooms

Instructions

  • Heat the broth and bisque in a saucepan over medium heat until hot.
  • In another saucepan, add the olive oil and saute the onion for 5 minutes. Stir in the rice and thyme. Continue to cook for another 5 minutes.
  • Add the hot soup mixture to the rice mixture and heat to a boil. Reduce heat and cook for 15 minutes or until the rice is tender and liquid is absorbed stirring often.
  • While the rice is cooking, saute the mushrooms in the butter until tender. Set aside to garnish the risotto.
  • Once the rice is tender, stir in the parmesan. Serve and top with mushrooms and additional parmesan. Enjoy!

We hope you enjoy your Mushroom Risotto cooked with Zoup! Good, Really Good Mushroom Bisque! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Bell Pepper Chili Bowls

Chili
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Bell Pepper Chili Bowls

Think outside the bowl! We love this hack for taking your soup to the next level.
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 2 medium bell peppers
  • 2 cups Zoup! Good Really Good® Black Bean Chili
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 400 degrees.
  • Cut your bell peppers in half and remove the seeds. Fill with Zoup! Good, Really Good® Black Bean Chili.
  • Sprinkle with cheddar cheese and bake for 20 minutes.

We hope you enjoy your Bell Pepper Chili Bowls cooked with Zoup! Good, Really Good Black Bean Chili! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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New Year’s Black-Eyed Pea Soup

NewsYearsSoup
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New Year’s Black-Eyed Pea Soup

Ingredients

  • 3 cups of cooked black-eyed peas
  • ½ tbsp olive oil
  • 2 carrots diced
  • 2 celery stalks diced
  • ½ large onion diced
  • ½ tbsp minced garlic
  • 4 cups Zoup! Good Really Good Beef Bone Broth
  • 1 ½ cups chopped collard greens
  • ½ lb cooked ham diced
  • ¼ tsp salt
  • 1 cup of canned petite diced tomatoes not drained
  • 1 bay leaf

Instructions

  • The night before, either prep your peas by soaking overnight or use canned Black-Eyed Peas.
  • Heat olive oil in a large pot over medium heat. Saute carrots, celery, onion and garlic until softened.
  • Stir in the drained black-eyed peas, Zoup! Good, Really Good Beef Bone Broth, collard greens, ham, salt, tomatoes and bay leaves. Bring to a boil, cover and heat on low simmer for 2 ½ hours.
  • Discard bay leaves. Taste and season with salt and pepper to liking. Serve and enjoy!

We hope you enjoy your New Year’s Black-Eyed Pea Soup made with Zoup! Good, Really Good Beef Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.