Turkey Vegetable Soup

On December 15th, our social committee is offering a turkey soup supper.  So I needed a turkey soup recipe.  I already had a turkey and wild rice recipe here but my wife said that turkey vegetable would be better.  

I found this recipe via google search and it comes from food fanatic.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion (peeled and diced)
• 1 large carrot (peeled and chopped)
• 2 stalks celery (chopped)
• 6 cups turkey broth (chicken can be substituted)
• 1 large potato (peeled and chopped)
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 3 cups turkey 
• 1 bag frozen mixed vegetables
• salt and pepper to taste

Directions:

• In a large sauce pan, heat the olive oil on medium high heat. 
• Add the onions, carrots and celery.
• Sauté on medium heat for a few minutes or until vegetables are wilted.
• Add broth and potatoes to the pot. 
• Bring to a simmer and reduce heat to low.
• Add thyme, tomato paste and turkey. 
• Cover with lid and simmer for 15 minutes.
• Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
• Season with salt and pepper to taste.

Tex-Mex Chicken Soup

Despite the fact that we are going to have green Christmas for the first time in the twelve years that I have lived here, when it comes to winter I think of soup.  This recipe comes from the instant pot cookbook I found at Winner's while waiting for my wife.  It is a zesty take on traditional chicken soup that is fiery yet flavorful.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup chopped yellow onion
• 1 red bell better, seeded and diced
• 1 poblano pepper, seeded and diced
• 12 oz boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 10 oz can diced tomatoes with green chilies
• 3 cups chicken stock
• 1 cup frozen corn kernels
• 1 1/2 cups canned black beans, rinsed and drained
• 1 cup fresh cilantro leaves
• Lime wedges for serving

Directions:

• Select Sauté and add olive oil to the inner pot.
• Add onion, bell pepper, and poblano pepper and sauté for 2 - 3 minutes or until onions become soft and translucent.
• Add the chicken thighs, salt and cayenne pepper, diced tomatoes, and chicken stock to the pot.
• Cover, lock the lid, and flip the steam release handle to the sealing position.
• Select pressure cook (high) and set cook time for 12 minutes.
• When the cook time is complete, quick release the pressure.
• Transfer the cooked chicken to a bowl and shred.
• Return the shredded chicken to the pot and add corn and black beans.
• Stir and leave the pot for 5 minutes for the corn and beans to heat through.
• Ladle the soup into serving bowls and top each serving with cilantro leaves and a squeeze of fresh lime juice.
• Serve hot.

Crab And Shrimp Seafood Bisque

While it is true that seafood bisque are a delight, this delicacy is rather easy to make and its ingredients are ridiculously common.  In 30 minutes or less, you would be dishing out a pot of this goodness.  I found this recipe on Facebook but it was originally from Bestskinny.  To make enough bisque for 6 servings, you will need:

Ingredients:

• 3 Tbsp butter.
• 2 Tbsp chopped green onion.
• 2 Tbsp chopped celery.
• 3 Tbsp all-purpose flour.
• 2 1/2 cups milk.
• 1/2 Tsp freshly ground black pepper.
• 1 Tbsp tomato paste.
• 1 cup heavy whipping cream.
• 8 oz crab meat.
• 4 - 8 oz small cooked shrimp.
• 2 Tbsp sherry wine (or any white wine).

Directions:

• Melt the butter over medium to low heat in a large saucepan a large saucepan.
• Once melted add the celery and chopped green onion and then stir until they soften.
• Blend the flour into the butter mix until it becomes homogenous, continue stirring and cooking for about 2 minutes.
• While the flour-butter-vegetable mix cooks, warm the milk over medium heat in a different saucepan. 
• Slowly pour it into the flour-butter mix and continue stirring and cooking for about 3 minutes until it thickens (this mix is known as the roux).
• Add the ground black pepper, tomato paste and whipping cream to the roux and continue to cook
• Add the crab, shrimp and sherry wine to the soup and then stir lightly. 
• Reduce the heat and bring the soup to simmer.

1. Garnish with chopped green onion and serve hot.

Cabbage Roll Soup

This recipe was posted by a friend of mine of Facebook.  My wife saw that I had shared it, mostly to save it so I could post it here, and suggested it for supper tonight.  It is cooking away in the crockpot right now.  I will let you know how it turned out.

Ingredients:

• 4 cups cabbage, roughly chopped
• 1 lb ground beef
• 1 tsp Worcestershire Sauce
• 1 tsp salt
• 1 tsp paprika
• 1 onion , chopped
• 3 gloves garlic, minced
• 1/2 cup water
• 1 tsp oregano
• 1/2 tsp basil
• 680 ml can tomato sauce
• 796 ml can diced tomatoes
• 1 cup rice, uncooked

Directions:

• Add onion, garlic, Worcestershire Sauce, paprika, ground beef, and salt to a skillet on medium heat.
• Cook until ground beef is browned (about 7 to 10 minutes).
• In a 6 quart slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water, and ground beef mixture.
• Stir to combine.
• Cover and cook on low heat for 8 to 10 hours.
• In the last half hour of cooking, cook the rice according to package directions.
• Add the cooked rice to the slow cooker and stir to combine.

Slow-Cooker Pantry Chicken Stew

Most of the ingredients in this recipe are standard refrigerator and pantry staples, but this slow-cooker dish is anything but ordinary.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1/4 cup flour
• 1 pkg.  sliced fresh mushrooms
• 2 cups baby carrots
• 1 small onion, chopped
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup frozen peas

Directions:

• Toss chicken with flour in slow cooker.
• Add all remaining ingredients except cream cheese product and peas; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir in cream cheese product and peas for the last 30 min.

Chicken Soup With Rice

Looking for a quick and easy chicken soup recipe?  Rotisserie chicken and a good-quality chicken broth help create a comforting simple, yet tasty, soup.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1/4 cup Kraft Zesty Italian Dressing
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 bay leaf
• 4 cups 25%-less-sodium chicken broth
• 1 cup water
• 1/2 cup long-grain white rice, uncooked
• 2 cups shredded rotisserie chicken
• 1/2 cup frozen peas

Directions:

• Heat dressing in large saucepan on medium heat. 
• Add onions and garlic; cook and stir 5 min. or until onions are tender. 
• Add carrots, bay leaf, broth and water; stir. 
• Bring to boil; cover. 
• Simmer on medium-low heat 20 min., adding rice for the last 10 min.
• Add chicken and peas; stir. 
• Simmer, uncovered, 5 min. or until heated through. 
• Remove and discard bay leaf.

Italian Vegetable & Gnocchi Soup

I have always have been a big fan of soups.  Here is one that looks quite tasty from my recipe-a-day calendar.

Ingredients:

• 1 yellow onion
• 4 garlic cloves
• 1/2 cup chopped basil, plus additional for serving
• 1 can chickpeas
• 2 tbsp olive oil
• 2 pinches red pepper flakes
• 1 quart vegetable broth
• 1 can diced fire roasted tomatoes (28-ounce)
• 1 can diced fire roasted tomatoes (15-ounce)
• 1 tsp kosher salt
• Fresh ground pepper
• 1 1/2 cups cut green beans (fresh or frozen)
• 1 pound gnocchi
• 4 - 6 cups spinach leaves
• Parmesan cheese, for serving

Directions:

• Chop onion and mince the garlic.
• Thinly slice reserve basil for garnish.
• Drain and rinse the chickpeas.
• In a large pot, heat olive oil over medium high heat.
• Saute onion until translucent (about 5 minutes).
• Stir in the garlic and chopped basil for 1 minute.
• Add the chickpeas, red pepper flakes.broth , tomatoes, and their juices, kosher salt, and several grinds of pepper.
• Bring to a boil, reduce to a simmer.
• Add the green beans, then simmer for 15 minutes.
• Add gnocchi and cook until tender (5 minutes).
• Turn off heat and stir in spinach until wilted (1 minute).
• Serve topped with parmesan and basil.
• Allow to cool slightly before diving in.

Taco Soup

All the flavors of tacos, in a steaming bowl of soup!   Serve up this savory soup with a side salad and cornbread for a quick lunch or dinner.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. extra-lean ground beef
• 1 onion, chopped
• 2 cans (19 fl oz each) black beans, rinsed
• 1 can (19 fl oz) diced tomatoes, undrained
• 1 can (14 fl oz) tomato sauce
• 1 cup frozen corn
• 1 pkg. (35 g) taco seasoning mix
• 2 cups water
• 1 cup Cracker Barrel Shredded Light Tex Mex Cheese

Directions:

• Brown meat with onions in large saucepan.
• Stir in all remaining ingredients except cheese. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese.

Slow-Cooker Chicken and Pepper Stew

Slow-Cooker Chicken and Pepper Stew is sure to be a hit with family and friends alike.  Try serving it over hot cooked rice or mashed potatoes.   As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1-1/2 lb. boneless skinless chicken thighs, cut into 2-inch pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 fl oz) diced tomatoes, undrained
• 1/3 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 1 Tbsp. sugar
• 1 tsp. dried Italian seasoning
• 1/2 tsp. crushed red pepper
• 1 each sweet red and yellow pepper, cut into 1-inch pieces
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1/3 cup coarsely chopped fresh basil

Directions:

• Place chicken in slow cooker sprayed with cooking spray; top with onions and garlic.
• Combine all remaining ingredients except sweet peppers, cheese and basil. 
• Add to slow cooker; stir. 
• Cover with lid.
• Cook on LOW 5 to 7 hours (or on HIGH 3 to 4 hours), stirring in sweet peppers for the last hour.
• Stir in cheese just before serving; sprinkle with basil.

Jambalaya Soup

My wife actually found this recipe on Pinterest.  It originally comes from Gimme Some Oven, which I, personally, think is a cool name.  As the author of Gimme Some Oven put it...this recipe “soupified” one of my favorite dishes.

Ingredients:

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound Andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced
• 2 ribs celery, chopped
• 1 small white onion, peeled and diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1/4 cup flour
• 1 (28 ounce) can crushed tomatoes
• 1 cup uncooked white or brown rice
• 2 tablespoons Cajun seasoning
• 2 bay leaves
• 1 teaspoon dried thyme, crushed
• 1 pound raw shrimp, peeled and deveined
• salt and pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Directions:

• Heat 2 tablespoons oil in a large stockpot over medium-high heat.  
• Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.  
• Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  
• Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.  
• Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.  
• Sprinkle the flour over the mixture, and stir to combine.  
• Continue cooking for 1 minute, stirring occasionally.  
• Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  
• Continue cooking until the soup reaches a simmer.  
• Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes, being sure to stir the soup occasionally so that the rice doesn’t burn on the bottom of the pot, until the rice is cooked and tender.  
• Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.  
• Season the soup with salt and pepper to taste.  
• Then serve warm, topped with your desired garnishes

Goulash

When I was a kid, goulash was affectionately referred to as "slop" in our house.  It was, and still is, a great comfort food for me.

Ingredients:

• 1/2 lb macaroni
• 1 1/2 lbs ground beef
• 1 large onion, diced
• 3 gloves garlic diced
• 1 can diced tomatoes
• 1 can corn
• Salt and Pepper

Directions:

• Cook the macaroni to al dente according to package directions. 
• While it’s cooking, brown the ground beef, onion, and garlic together in an extra-large skillet or in a dutch oven. 
• Drain and season with spices to taste. 
• Add tomatoes and corn to beef mixture, stirring well.
• Drain macaroni and add to the beef mixture, stirring well. 
• Taste and add additional seasoning as needed.

Slow Cooker Jambalaya

This recipe comes from Pinterest, via my wife who actually found it first.  Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again.  I have already made it twice in a week.

Ingredients:

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

Directions:

• Slice sausage into sections (about ¼ inch thick slices). 
• Remove tails from shrimp (if they are still on). 
• Chop chicken into 1-inch pieces.
• Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. 
• Cover and cook for 3-4 hours on low. 
• Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
• About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. 
• Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

Notes:

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

I made it with no jalapeños and found it spicy enough

Pork And Black Bean Stew

Looking for a new slow-cooker stew recipe?  Pork shoulder is browned in a skillet, then simmered in the slow cooker with smoky chorizo sausage, tomatoes, onions and garlic.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 2 Tbsp. oil, divided
• 1-1/2 lb. boneless pork shoulder, cut into 1-inch pieces, divided
• 1 onion, chopped
• 5 cloves garlic, minced
• 3/4 cup 25%-less-sodium chicken broth
• 1 can (28 fl oz.) diced tomatoes, undrained
• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1/2 lb. chorizo, sliced
• 2 cans (19 fl oz.) black beans, rinsed
• 2 bay leaves
• 1 navel orange, sectioned

Directions:

• Heat 1 Tbsp. oil in large skillet on medium-high heat.
• Add half the pork shoulder; cook 5 min. or until evenly browned, turning occasionally.
• Transfer to slow cooker, reserving meat drippings in skillet.
• Repeat with remaining oil and pork.
• Add onions to reserved drippings in skillet; cook and stir on medium heat 5 min. or until softened, adding garlic for the last minute.
• Stir in broth; bring to boil, stirring constantly to scrape browned bits from bottom of skillet.
• Add tomatoes and dressing; mix well. Return to boil, stirring frequently.
• Stir into ingredients in slow cooker.
• Add chorizo, beans and bay leaves; stir.
• Cover with lid.
• Cook on LOW 7 to 8 hours, (or on HIGH 3-1/2 to 4 hours).
• Remove and discard bay leaves.
• Serve stew topped with oranges.

Chuckwagon Beef Stew

Savoury beef stew is ready to simmer in 10 minutes thanks to frozen vegetables and the flavourful barbecue sauce.  As always... Kraft recipe, Kraft ingredients.


Ingredients:

• 1 Tbsp. oil
• 1 blade steak, cut into 3/4-inch pieces
• 1 pkg. frozen Asian-style stir-fry vegetables
• 1-3/4 cups 25%-less-sodium beef broth
• 4 cups hot cooked long-grain white rice                                                            

Directions:

• Heat oil in large saucepan on medium-high heat.
• Add meat; cook 5 min. or until evenly browned, stirring occasionally.
• Drain meat; return to pan.
• Add vegetables, broth and barbecue sauce; stir.
• Bring to boil; cover.
• Simmer on medium-low heat 1 hour or until meat is tender.
• Serve over rice.

Slow Cooker Creamy Cider Chicken

I found this recipe on Pinterest.  It’s the perfect Fall comfort food dinner.  Cooked low and slow for hours in apple cider.

Ingredients:

• 3 lbs. boneless, skinless chicken breast
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 8 oz. blocks cream cheese
• 1 3 oz. package bacon bits
• ¾ cup apple cider
• 8 Pretzel buns
• Canned fried onions for topping

Directions:

• Season chicken with salt and pepper
• Add it to a slow cooker along with the cider and cream cheese.
• Cook on low 6 hours.
• Remove the chicken, shred, then place back into the slow cooker and mix together with the cream cheese and cider.
• Stir in bacon bits.
• Serve on a bun with crunchy fried onion on top.

Ham And Potato Corn Chowder

I do not eat as much as I use to.  As a result, my wife and I barely put a dent in the large ham we had for Easter Dinner.  So, why not make a tasty ham and potato corn chowder that is pure comfort in a bowl!

Ingredients:

• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

Directions:

• Heat butter in a large sauce pan over medium-high heat.
• Add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
• Slowly stir in the broth, deglazing the pan as you go.
• Add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
• Add the ham and corn, cook until heated.
• Season with salt and pepper.

Ham Mac And Cheese Soup

As soon as I saw this recipe on Pinterest, I knew what I was making for our next Soup Sunday at church.  It is a huge crowd pleaser, especially for kids.  After all, who doesn't like Mac & Cheese.

Ingredients:

• 3 cups dry macaroni noodles
• 1/4 cup butter
• 1/4 cup flour
• 1 tablespoon dijon mustard 
• 3 and 1/2 cups chicken broth
• 3 cups half and half
• 5 cups cheddar cheese, shredded
• 2 cups diced ham
• salt and pepper to taste

Directions:

• In a medium pot, cook the macaroni according to package directions, drain as soon as they are al dente. 
• Meanwhile, in a large soup pot melt the butter over medium heat.
• When it is hot, add the flour and mustard, use a whisk stir it up.
• Slowly whisk in the chicken broth and half and half. Turn the heat up to medium-high, and stir constantly until the mixture comes to a low boil, about 5 minutes.
• Immediately reduce the heat to low and stir in the shredded cheese.
• Stir in the macaroni and ham. 
• Keep the burner on low until it is as warm as you like.
• Salt and pepper to taste.

Hearty Mushroom-Beef-Barley Soup

Soup is perfect for cold winter days.  Chock full of tender beef, vegetables and barley, this beef-barley soup is comfort food at its best.  With this recipe, as always... Kraft recipe, Kraft ingredients.

Ingredients:

• 8 slices bacon, cut into 1-inch pieces
• 1 lb. (450 g) mixed mushrooms (button, cremini, shiitake), sliced
• 1/4 cup Kraft Zesty Italian Dressing
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1/2 lb. (225 g) boneless beef chuck steak, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 4 cups water
• 3 cans (10 fl oz/284 mL each) 25%-less-sodium beef broth
• 3/4 cup barley, uncooked

Directions:

• Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. 
• Remove bacon from pan with slotted spoon; drain on paper towels. 
• Discard all but 2 Tbsp. drippings from pan.
• Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. 
• Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
• Add dressing, barbecue sauce, beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
• Stir in water, broth, barley and bacon. 
• Bring to boil; cover. 
• Simmer on low heat 50 min. or until barley is tender.

Cheesy Chicken Chili

The date for the next Soup Sunday has been set at Church.  I think I have found the perfect recipe. With this recipe, as always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
• 1 small onion, chopped 
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 2 cans white beans, rinsed
• 1 can chicken broth
• 1 can green chiles, undrained
• 1 cup Velveeta Process Cheese Product, cut into 1/2-inch cubes

Directions:

• Cook chicken and onions in large saucepan sprayed with cooking spray 7 min. or until chicken is done, stirring occasionally. 
• Stir in seasonings; cook and stir 1 min.
• Add beans, broth and chiles; stir. 
• Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Stir in Velveeta; cook until melted, stirring frequently.

Chicken Pot Pie Soup

Enjoy this fall and winter season with a classic comfort food brought to you in bowl.

Ingredients:

• 2 cups cooked chicken, cubed
• 2 medium potatoes, peeled and cubed
• 3 tablespoon butter
• 2-3 tablespoons flour
• 1 small yellow onion, finely chopped
• 4 celery ribs, diced
• 1 x 10 ounce bag frozen peas
• 3 carrots or 12 mini carrots, chopped
• 1 1/2 cups half & half
• 4 cups water
• 2 ½ tablespoons chicken base
• 4 teaspoons Montreal Steak seasoning
• Salt and pepper, to taste

Directions:

• Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. 
• Strain potatoes from pot and set them aside in a bowl.
• In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. 
• Cook until onions are translucent. 
• Add in water and chicken base, bring is a boil. 
• Let it cook over medium heat for 10-15 minutes.
• In a water bottle or cup with lid add ½ cup of half & half with the flour, shake vigorously. 
• Add in the remainder of the milk to the pot and then add in flour mixture. 
• Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montrell Steak seasoning. 
• Let it simmer 30 minutes, until the soup starts to thicken.
• Remove from heat and let it sit for 5-10 minutes to cool, then serve.