February ’14 Soups & Stews Menu Planner
Be sure to check your cupboard before shopping for these items! Your Wildtree Products Shopping List “Soups & Stews” Menu Planner Bundle Natural Grapeseed Oil Vegetarian Black Bean Soup Jalapeño Pepper Blend California Style Garlic Pepper Blend Vegetable Bouillon Soup Base Chicken Bouillon Soup base Beef Bouillon Soup Base Lasagna Skillet Meal Savory Spinach Dip Sweet & Spicy Thai Chilli Sauce Wildtree Taco Sauce
Protein: Chicken sausage, 1 lb Chicken sausage links, ½ lb Ham, ¾ lb Chicken, 1 lb Chorizo, ½ lb Ground beef, 2 lbs
Fruits: Lime zest, 1 tsp Dried cranberries, 2 tbsp
Dairy: Fresh parmesan, ¼ cup grated Milk, 1 cup Cheddar cheese, 1½ cups shredded
Grocery
list
Bread/Pasta/Rice/Flour: Pearled barley, 1 cup Lasagna noodles, 6 oz Small shells, 8 oz Flour, ¼ cup Cheese tortellini, 9 oz
Vegetables: Tomatillos, ½ lb Tomatoes, 1½ lbs Yellow onions, 5 Red onions, 3 Bell pepper, 1 Yellow bell pepper, 1 Red bell pepper, 1 Yellow squash, 2 small Celery, 5 cups Carrots, 1½ lbs Leek, 1 Garlic, 7 cloves Butternut squash, 1 lb Green beans, 6 oz Corn, 1 cup Parsley, ¼ cup Cilantro, garnish Thyme, 2 sprigs Bay leaf, 1 Arugula, 3 cups Lettuce, 2 cups Kale, ½ lb Baby spinach, 3 cups packed Potato, 1 cup
Misc. Items: 2 (15.5oz) cans red kidney beans 1 (15.5oz) can hominy 1 (15oz) can tomato sauce 1 (6oz) can tomato paste 3 (14.5oz) cans diced tomatoes 1 (10oz) can diced tomatoes w/chilis 1 (15.5oz) can cannellini beans 1 (20oz) bag green split peas 1 (13.5oz) can coconut milk Capers, 1 tbsp Lemon zest, 1 tbsp Red wine vinegar, 3 tbsp 12 oz bottle beer Ketchup, 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp
Tomato & Barley Soup
Black Bean & Kale Stew
1 tablespoon Wildtree Natural Grapeseed Oil 1 yellow onion, diced 2 cups celery, diced 4 cups tomatoes, diced (about 1 1/2 pounds) 1 teaspoon Wildtree California Style Garlic Pepper Blend 6 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions 1 cup pearled barley
½ pound tomatillos (about 4) 5 cups water 1 box Wildtree Vegetarian Black Bean Soup 1 (15.5 ounce) can red kidney beans, drained and rinsed 1 (15.5 ounce) can hominy, drained and rinsed 2 teaspoons Wildtree Jalepeño Pepper Blend (optional) ½ pound kale, stems removed and leaves chopped`
Serves 4
Serves 4
Remove husks from tomatillos and slice into quarters. Place in a food processor and process until smooth; set aside. Bring water to a boil in a large stock pot. Add the Vegetarian Black Bean Soup, pureed tomatillos, and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Serve with desired toppings.
Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion, celery, tomatoes, and California Style Garlic Pepper Blend. Sauté 5 minutes. Add the Vegetable Bouillon Soup Base and bring to a boil. Add the barley; cover and reduce heat. Simmer 20 minutes or until barley is cooked and flavors have developed in the soup. Serve with fresh basil and shredded parmesan if desired.
Calories 320; Fat 2.5g; Saturated Fat 0g; Carbohydrates 66g; Fiber 20g; Protein 17g; Cholesterol 0mg; Sodium 1220mg
Calories 220; Fat 3.5g; Saturated Fat 0g; Carbohydrates 42g; Fiber 9g; Protein 8g; Cholesterol 0mg; Sodium 560mg
Easy Taco Soup Serves 4
1 pound ground beef 3 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions 1 (6 ounce) can tomato paste ½ cup Wildtree Taco Sauce 1 (15.5 ounce) can kidney beans, drained and rinsed 1 cup corn 1 (10 ounce) can diced tomatoes with chilies Heat a large stock pot over medium high heat. Add ground beef and cook until completely browned and cooked through. Drain beef and set aside. In the now empty pot whisk together the prepared Beef Bouillon Soup Base, tomato paste, and Taco Sauce. Return beef to pan along with beans, corn, and diced tomatoes. Cook over medium heat until heated through, about 10 minutes. Serve with desired toppings (shredded cheese, sour cream, cilantro, scallions, shredded lettuce, tortilla chips, etc.) Calories 360; Fat 6g; Saturated Fat 1.5g; Carbohydrates 45g; Fiber 12g; Protein 34g; Cholesterol 60mg; Sodium 940mg
Tastes Like Lasagna Soup Serves 6 1 1 1 1 5 1 1 1 1 6
tablespoon Wildtree Natural Grapeseed Oil pound chicken sausage, casings removed onion, diced bell pepper, diced cups water tablespoon Wildtree Chicken Bouillon Soup Base (15 ounce) can tomato sauce (14.5 ounce) can diced tomatoes, not drained bag Wildtree Lasagna Skillet Meal ounces lasagna noodles, broken into bite size pieces
Heat the Natural Grapeseed Oil over medium high heat in a large non-stick saucepan or Dutch oven. Add the sausage, onion, and bell pepper. Cook, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes. Add the water, Chicken Bouillon, tomato sauce, diced tomato, and Lasagna Skillet Meal. Stir to combine, bring to a boil. Cover and reduce heat to a simmer, stirring occasionally, and cook about 10 minutes. Add the noodles and continue cooking, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 10-12 minutes. Remove from heat. Serve with mozzarella or parmesan cheese. Calories 320; Fat 10g; Saturated Fat 2.5g; Carbohydrates 37g; Fiber 4g; Protein 20g; Cholesterol 65mg; Sodium 1350mg
Tortellini Soup Serves 5
½ pound chicken sausage, links 1 tablespoon Wildtree Natural Grapeseed Oil 1 red onion, diced 1 red bell pepper, diced 2 small yellow squash, diced 6 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions 1 teaspoon Wildtree California Style Garlic Pepper Blend 9 ounces cheese tortellini 3 packed cups baby spinach Heat a non-stick skillet over medium high heat. Add the sausage and cook until brown on all sides. Transfer to a cutting board to cool slightly. Once cool cut into slices; set aside. Heat the Natural Grapeseed Oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and squash; sautÊ 5 minutes. Add the prepared Chicken Bouillon Soup Base, California Style Garlic Pepper Blend, and sausage slices. Bring to a boil. Add the tortellini and cook until tender, about 9 minutes. Add the spinach and stir to combine. Serve with shredded parmesan if desired. Calories 300; Fat 10g; Saturated Fat 3g; Carbohydrates 34g; Fiber 3g; Protein 18g; Cholesterol 55mg; Sodium 960mg
Carrot Coconut Soup
Chicken & Chorizo Stew
Serves 4
Serves 4
1 1 1 2
tablespoon Wildtree Natural Grapeseed Oil yellow onion, chopped pound carrots, peeled, chopped cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions 13.5 ounce can coconut milk ¼ cup Wildtree Sweet & Spicy Thai Chili Sauce, plus more for serving if desired Cilantro for garnish Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion and carrots; sauté until onions are translucent. Add the prepared Vegetable Bouillon Soup Base, coconut milk, and Sweet & Spicy Thai Chili Sauce. Cover and cook until carrots are tender, about 30 minutes. Puree soup with an emersion blender or blender. Serve with more Sweet & Spicy Thai Chili Sauce and cilantro. Calories 300; Fat 24g; Saturated Fat 18g; Carbohydrates 22g; Fiber 4g; Protein 4g; Cholesterol 0mg; Sodium 490mg
1 pound chicken, diced ½ pound chorizo, sliced and sautéed 1 red onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 leek, chopped 2 cloves garlic, minced 1 (14.5) ounce can diced tomatoes 3 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions 2 ⁄3 cup Wildtree Taco Sauce Add all ingredients to a slow cooker. Cook on low 6-8 hours (or high 4-6 hours) or until chicken is cooked through and tender. Serve with desired toppings. Calories 480; Fat 24g; Saturated Fat 9g; Carbohydrates 21g; Fiber 4g; Protein 44g; Cholesterol 115mg; Sodium 1500mg
Split Pea Soup
Serves 5
1 tablespoon Wildtree Natural Grapeseed Oil 1 yellow onion, diced 4 stalks celery, diced 2 carrots, peeled and diced 1 (20 ounce) bag green split peas (or about 3 cups) 6 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions 1 teaspoon Wildtree California Style Garlic Pepper Blend 1 bay leaf 2 sprigs thyme, leaves only
Heat the Natural Grapeseed Oil in a non-stick skillet over medium heat. Add the onion, celery, and carrots. Sauté 10 minutes. Transfer vegetables to slow cooker with remaining ingredients. Cook on low 4-6 hours. If the soup is too thick for your liking, add water until you reach your desired consistency. Calories 400; Fat 4g; Saturated Fat 0g; Carbohydrates 69g; Fiber 26g; Protein 24g; Cholesterol 0mg; Sodium 880mg
Jalapeño Cheeseburger Soup
Squash and Bean Minestrone with Arugula Pesto Serves 6
Serves 5
1 pound ground beef 1 tablespoon Wildtree Natural Grapeseed Oil 1 onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 2 garlic cloves, minced ¼ cup flour 12 ounce bottle beer 2 cups Wildtree Beef Bouillon, prepared according to package directions 2 teaspoons Wildtree Jalepeño Pepper Blend 1 cup diced potato 2 tablespoons ketchup 1 teaspoon Dijon mustard 1 tablespoon Worcestershire sauce 1 (14.5 ounce) can diced tomatoes 2 cups lettuce, chopped 1 cup milk 1 ½ cups cheddar cheese, shredded Heat a non-stick skillet over medium high heat. Add the ground beef and cook until completely browned and cooked through. Drain and set aside. Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion, carrots, and celery; sauté 10-15 minutes or until slightly tender. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine; cook 1 minute. Add the beer and prepared Beef Bouillon Soup Base. Stir up any bits that are stuck to the bottom of the pan. Add the Jalepeño Pepper Blend, cooked ground beef, diced potato, ketchup, mustard, Worcestershire sauce, and diced tomatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Add the lettuce, milk, and cheese. Cook until the cheese is melted without bringing the soup to a boil. Calories 430; Fat 18g; Saturated Fat 9g; Carbohydrates 30g; Fiber 4g; Protein 31g; Cholesterol 85mg; Sodium 890mg
2 tablespoons Wildtree Natural Grapeseed Oil, divided ¾ pound ham, diced 1 red onion, diced 2 celery stalks, diced 2 cloves garlic, minced 1 pound butternut squash, peeled and diced 6 ounces green beans, cut into 1 inch pieces 8 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions 1 (15.5 ounce) can white kidney beans (cannellini) ¼ cup Wildtree Savory Spinach Dip 8 ounce small shells, or other small pasta prepared according to package directions ¼ cup fresh chopped parsley Arugula Pesto: 3 cups arugula, finely chopped 1 tablespoon capers, finely chopped 1 garlic clove, minced 1 tablespoon lemon zest ¼ cup grated fresh parmesan 1 tablespoon red wine vinegar 3 tablespoons Wildtree Natural Grapeseed Oil Heat 1 tablespoon of Natural Grapeseed Oil in a large stock pot. Add the ham, onion, celery, and garlic; sauté 10 minutes. Add the butternut squash and green beans; sauté another 5 minutes. Add the prepared Chicken Bouillon Soup Base; bring to a boil, cover, and simmer 20 minutes or until squash is tender. While the soup is cooking prepare the pesto by combing all ingredients in a bowl; set aside. Add the beans and Savory Spinach Dip to the soup. Cover and cook on low. While the soup is cooking, prepare the pasta. Once the pasta is cooked and drained, return to the pan and toss with remaining 1 tablespoon Natural Grapeseed Oil and parsley. To serve soup, divide the pasta among bowls. Ladle soup over pasta and top with prepared arugula pesto. Calories 510; Fat 19g; Saturated Fat 3.5g; Carbohydrates 54g; Fiber 8g; Protein 30g; Cholesterol 55mg; Sodium 660mg