Author: Becca Burns

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Baked Tomato Feta Soup

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Baked Tomato Feta Soup

We took the Baked Feta Pasta trend and gave it a new spin. All the deliciousness in this popular recipe transformed into a delicious soup!
Total Time: 1 hour
Course: Soup
Servings: 2

Ingredients

  • 6 oz feta cheese
  • 2 pt cherry tomatoes
  • 1 shallot chopped
  • 2 cloves garlic
  • 3 – 4 pieces of lemon peel
  • 1 sprig rosemary
  • 1 sprig thyme
  • ½ cup olive oil
  • Salt and pepper to taste
  • Pinch of crushed red pepper flakes
  • 1 ½ cups Zoup! Good Really Good® Beef Bone Broth

Instructions

  • Preheat oven to 400 degrees.
  • In a medium baking dish, add the feta, cherry tomatoes, shallot, garlic, lemon peel, rosemary, thyme, olive oil, salt, pepper, and crushed red pepper flakes. Bake for 40 minutes or until tomatoes are beginning to burst.
  • Carefully transfer the roasted tomato mixture to a blender. Add the Zoup! Good, Really Good® Beef Bone Broth and puree until smooth.
  • Transfer to a medium pot and let cook on medium heat for 10 minutes.

We hope you enjoy your Baked Tomato & Feta 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.

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Smashed Garlic Potatoes

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Smashed Garlic Potatoes

These Smashed Garlic Potatoes are tasty on their own but delicious dipped in your favorite sauces. Serve them up as a side at you next BBQ – they pair perfectly with burgers!
Cook Time: 1 hour
Course: Side Dish
Servings: 6

Ingredients

  • 2 jars of Zoup! Good Really Good® Chicken Broth
  • 2 lbs golden baby potatoes
  • 4 tbsp butter melted
  • 4 garlic cloves minced
  • 1 tsp Italian seasoning
  • 2 tbsp parsley chopped
  • Salt and pepper to taste

Instructions

  • Add your Zoup! Good, Really Good® Chicken Broth to a large pot to a boil. Cook the potatoes approximately 30 minutes or until fork tender. Drain the potatoes and set aside.
  • In a small bowl, combine the butter, garlic, Italian seasoning and parsley. Toss the cooked potatoes in the garlic butter in a large bowl.
  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Place the cooked potatoes on the baking sheet and using a potato masher, gently flatten the potatoes until lightly smashed.
  • Drizzle the remaining butter mixture over the potatoes. Season with salt and pepper. Bake for 25 minutes or until the potatoes are crispy.
  • Serve hot and enjoy!

We hope you enjoy your Smashed Garlic Potatoes cooked with Zoup! Good, Really Good Chicken 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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Zoup! Good, Really Good Tabouli

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Zoup! Good, Really Good Tabouli

This homemade tabouli is prepared with bulgur cooked with our Zoup! Good, Really Good Culinary Concentrate to give it a rich flavor. Save this recipe and enjoy this Mediterranean salad at your next picnic, BBQ or prepped for an easy lunch
Total Time: 40 minutes
Course: Appetizer
Servings: 6

Ingredients

  • ¼ cup bulgur
  • ¾ cup water
  • 1 tsp Zoup! Good Really Good® Savory No-Chicken Vegan Broth Concentrate
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 tsp salt
  • 3 bunches curly parsley
  • ⅓ cup fresh mint
  • ⅓ cup sliced green onion
  • ⅓ cup olive oil
  • 3 tbsp lemon juice
  • 1 clove garlic minced

Instructions

  • Combine bulgur, water, Zoup! Good, Really Good® Savory No-Chicken Vegan Broth Concentrate, and drizzle of olive oil in a saucepan. Bring to a simmer, then cover and cook over low for about 12 minutes or until tender. Remove from heat, let stand (covered) for 10 minutes. Fluff with fork.
  • While the bulgur is being cooked, combine the diced cucumber and tomato in a bowl with ½ tsp salt. Set aside.
  • Cut off the thick stems of the parsley. Then finely chop either by hand or in the food processor. In a large bowl, add the cooled bulgur, chopped mint, and green onion. Add the cucumber and tomato to the bowl.
  • In a small nowl, whisk together the olive oil, lemon juice, garlic and ½ sp salt. Pour into the salad and stir until well combined.
  • Serve immediately or let chill in the fridget to enjoy later.

We hope you enjoy your Roasted Pepper & Sweet Potato Soup cooked with Zoup! Good, Really Good Savory No-Chicken Vegan Broth 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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Balsamic Peach & Basil Baked Chicken

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Balsamic Peach & Basil Baked Chicken

Total Time: 30 minutes
Course: Main Course
Servings: 2

Ingredients

  • 1 cup Greek yogurt
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • 3/4 cup Zoup! Good Really Good® Chicken Broth
  • 2 large chicken breasts
  • ⅛ cup balsamic vinegar
  • 2 peaches sliced
  • 1 shallot sliced
  • 3 sprigs fresh thyme
  • ¼ cup fresh basil chopped

Instructions

  • In a medium bowl, whisk together Greek yogurt, honey, 1 tbsp olive oil, vinegar, salt, pepper and ½ cup Zoup! Good, Really Good® Chicken Broth. Place chicken breasts in bowl, toss to coat. Let marinate for at least 1 hour in the refrigerator.
  • Preheat oven to 425 degrees Fahrenheit. Heat 1 tbsp olive oil in a cast iron pan over medium heat. Sear the chicken breasts on each side until golden brown. Pour ¼ cup Zoup! Good, Really Good® Chicken Broth and ⅛ cup balsamic vinegar in to deglaze the pan. Then add the thyme, shallots and peaches.
  • Transfer the cast iron pan to the oven and bake for 20 – 25 minutes or until the chicken has an internal temperature of 160 degrees Fahrenheit.
  • Remove from oven and let rest for 10 minutes. Top with fresh basil and enjoy!

We hope you enjoy your Turkey Lettuce Wraps cooked with Zoup! Good, Really Good Chicken 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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Summer Strawberry & Mint Quinoa Salad

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Summer Strawberry & Mint Quinoa Salad

Save this recipe for an easy summer lunch, picnic idea or side dish for your next BBQ!
Total Time: 30 minutes
Course: Salad, Side Dish
Servings: 8

Ingredients

  • ¾ cup uncooked quinoa
  • 1 ½ cups Zoup! Good Really Good® Veggie Broth
  • 1 cup strawberries chopped
  • ¼ cup pine nuts
  • ¼ cup mint chopped
  • 2 tbsp green onions chopped
  • ¼ cup lemon juice
  • 1 garlic clove minced or grated
  • 1 tsp Dijon mustard
  • ¼ cup olive oil
  • ¼ tsp salt
  • Black pepper to taste

Instructions

  • Place quinoa in a pan with Zoup! Good, Really Good® Veggie Broth. Bring to a boil, cover and reduce heat to simmer. Cook for 30 minutes of until water is absorbed. Fluff with a fork, transfer to a bowl and cool completely.
  • While the quinoa is cooling, prepare your vinaigrette. Whisk together lemon juice, garlic, Dijon mustard, olive oil, salt and pepper. Adjust salt and pepper to taste.
  • Chop the strawberries, mint and green onion. Then stir in the pine nuts, strawberries, mint and green onion to the quinoa. Add the vinaigrette before serving, serve and enjoy!

We hope you enjoy this Summer Strawberry & Mint Quinoa 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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Spicy Corn Chowder

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Spicy Corn Chowder

Try this deliciously spicy corn chowder.
Cook Time: 29 minutes
Course: Soup
Servings: 6

Ingredients

  • 5 slices of bacon
  • 4 jalapeños chopped
  • 1 onion chopped
  • 3 garlic cloves minced
  • ¼ cup flour
  • ½ tsp paprika
  • 2 ½ cups Zoup! Good Really Good® Chicken Bone Broth
  • ½ cup heavy cream
  • 4 cups corn fresh or frozen
  • 8 oz cream cheese cubed
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  • n a large soup pot, cook the bacon over medium heat. Once bacon is cooked to desired crispiness, remove from pan and set aside.
  • Add the jalapeños and onion to the pan and saute until onion is translucent. Add the garlic and cook for another minute.
  • Stir in the flour and paprika until the veggies are well coated.
  • Slowly stir in the Zoup! Good, Really Good® Chicken Bone Broth and bring to a simmer. Add heavy cream and corn. Continue to simmer for a few minutes.
  • Add cream cheese and stir until completely melted. Then stir in the cheddar cheese until smooth.
  • Crumble the bacon. Reserve some for sprinkling on top of your soup and stir the rest of the bacon into the soup. Season with salt and pepper to taste. Serve and enjoy!

We hope you enjoy your Spicy Corn Chowder cooked with Zoup! Good, Really Good Chicken 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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Instant Pot Carnitas

Instant Pot Carnitas
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Instant Pot Carnitas

Add delicious flavor to your Carnitas using our Beef Bone Broth Concentrate
Total Time: 1 hour 29 minutes
Course: Main Course
Servings: 10

Ingredients

  • 3 – 4 lbs pork shoulder
  • 4 tbsp olive oil
  • 2 garlic cloves sliced
  • ½ onion sliced
  • ¼ cup water
  • 1 tsp Zoup! Good Really Good® Beef Bone Concentrate
  • 2 tbsp lime juice
  • 5 tbsp orange juice
  • 1 tbsp oregano
  • 1 tbsp cilantro
  • 1 tbsp basil
  • 1 tbsp cumin
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp red pepper flakes

Instructions

  • Combine oregano, cilantro, basil, cumin, salt, pepper and red chili flakes to create a rub.
  • Cut your pork into 3 inch pieces. Rub the dry rub all over the pork.
  • Turn the Instant Pot to saute and add oil. Brown the pork, remove and set aside.
  • Add the water, Zoup! Good, Really Good® Beef Bone Concentrate, lime juice and orange juice to deglaze the Instant Pot.
  • Place the pork back into the pot and top with garlic and onion. Turn the Instant Pot off. Then turn back on to the “Meat” setting and cook for 60 minutes. Then use natural release.
  • Shred the pork using two forks. Then use the meat for your favorite tacos, burritos, nachos and so much more!
  • Note: If using a slow cooker, cook on low for 8 – 10 hours.
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Turkey Lettuce Wraps

Turkey Lettuce Wraps
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Turkey Lettuce Wraps

These Lettuce Wraps are an easy and healthy meal to prep for the week
Cook Time: 35 minutes
Total Time: 35 minutes
Course: Main Course
Servings: 12

Ingredients

  • 3 tbsp Zoup! Good Really Good® Chicken Broth
  • ½ tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1 tsp sriracha
  • 1 cup onion finely diced
  • 1 cup carrots finely chopped
  • 1 cup mushrooms diced
  • 1 bell pepper chopped
  • 1 tbsp oil
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 lb ground turkey
  • ½ cup green onions sliced
  • 12 Bibb lettuce leaves
  • Lime wedges for garnish

Instructions

  • In a medium bowl, whisk together the cornstarch with the Zoup! Good, Really Good® Chicken Broth until well combined. Then stir in the soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, and sriracha and set aside. This will be the sauce we’ll use later for your filling.
  • Prep all our veggies. Then in a large pan, heat 1 tbsp oil over medium heat. Saute the onion, garlic and ginger until onion begins to soften. Add the ground turkey and cook unti browned. Add all the remaining vegetables and cook unti carrot is softened.
  • Pour the sauce in your medium bowl over the ground turkey and veggies. Cook for a few minutes or unti the sauce has slightly thickened.
  • Serve in large pieces of Bibb lettuce. Garnish with lime, crushed peanuts and green onions. Enjoy!

We hope you enjoy your Turkey Lettuce Wraps cooked with Zoup! Good, Really Good Chicken 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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Instant Pot Butter Chicken

Instant Pot Butter Chicken
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Instant Pot Butter Chicken

This delicious Butter Chicken recipe cooks in only 15 min!
Total Time: 12 minutes
Course: Main Course
Servings: 4

Ingredients

  • 2 lbs boneless skinless chicken breast
  • ¼ cup tomato paste
  • ¼ cup Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp cumin
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tsp ginger powder
  • ¾ tsp pepper
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tbsp oil
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2 tbsp brown sugar
  • 1 cup Zoup! Good Really Good® Low-Sodium Chicken Broth
  • 1 tbsp cornstarch
  • ½ cup Greek yogurt

Instructions

  • In a large bowl mix together tomato paste, ⅓ cup Greek yogurt, lemon juice, cumin, garam masala, coriander, salt, ginger, pepper, turmric and cinnamon.
  • Cut your chicken into 1-inch cubes and then add them to the bowl. Mix with the yogurt mixture until chicken is well coated. Cover and refrigerate for at least 30 minutes or overnight.
  • Set your Instant Pot to saute mode and add your oil. Then saute your onion until transluscent. Add the garlic until well incorporated.
  • Turn the Instant Pot off and add the marinated chicken, brown sugar, and Zoup! Good, Really Good® Low-Sodium Chicken Broth.
  • Cover the Instant Pot. Set to high pressure and cook for 6 minutes.
  • Use quick release to release the pressure. Add a spoonful of the liquid from the Instant pot to a bowl. Then stir in the cornstarch until well combined and there are no clumps. Add that mixture back into the Instant Pot and stir until well combined.
  • Add the Greek yogurt and serve immediately over rice. Enjoy!

We hope you enjoy your Instant Pot Butter Chicken cooked with Zoup! Good, Really Good Low Sodium Chicken 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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Scallop Potatoes

Scallop Potatoes
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Scallop Potatoes

Add extra flavor to these creamy Scallop Potatoes with Zoup! Good, Really Good®Chicken Bone Broth.
Total Time: 45 minutes
Course: Side Dish
Servings: 6

Ingredients

  • 2 tbsp butter
  • ¼ cup chopped onion
  • 2 garlic cloves minced
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • ½ tsp pepper
  • 6 Russet potatoes
  • 1 cup Zoup! Good Really Good® Chicken Bone Broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese

Instructions

  • Grease a 9×13 baking dish and set aside.
  • Wash and peel potatoes. Then slice potatoes ¼ inch thick.
  • Melt butter over medium heat in a large pot. Add the onion and saute until translucent.
  • Add garlic, thyme, salt, and pepper. Then add the Zoup! Good, Really Good® Chicken Bone Broth and cream. Mix well.
  • Add the potatoes and simmer for approximately 10 minutes or until potatoes are tender. Stir occasionally.
  • Place the potatoes into your pan. Add any remaining sauce over the top.
  • You can either bake the potatoes immediately or refrigerate prior to baking. If you do plan to refrigerate, the day you plan to bake the potatoes, allow the pan to come to room temperature by leaving your potatoes out for an hour before baking.
  • Preheat the oven to 425 degrees. Cover the baking pan with foil and bake for 30 minutes. Remove foil and continue baking for 20 minutes. Allow to cool slightly and then enjoy!

We hope you enjoy your Good, Really Good Scallop Potatoes 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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Pepper, Cilantro & Lime Rice

Pepper, Cilantro & Lime Rice
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Pepper, Cilantro & Lime Rice

This Bell Pepper, Cilantro & Lime Rice is the perfect side dish for dinner or wrapped up in a burrito.
Total Time: 20 minutes
Course: Side Dish
Servings: 2

Ingredients

  • 2 tbsp butter
  • 1 cup white rice
  • ½ cup chopped bell pepper
  • ½ cup chopped onion
  • 3 cups water
  • 1 tsp Zoup! Good Really Good® Chicken Bone Broth Concentrate
  • 2 tbsp chopped cilantro
  • 1 tbsp of lime juice approximately ½ a lime
  • Salt and pepper to taste

Instructions

  • In a large skillet that has a matching lid, melt butter over medium heat. Add the onion and chopped bell pepper. Cook until onion is translucent.
  • Stir in the rice and continue to cook until well combined. Then add the water and Zoup! Good, Really Good® Chicken Bone Broth Concentrate. Cook uncovered for 8 minutes.
  • Cover with lid and continue to cook for another 8 minutes. Once rice is cooked, turn off heat and add cilantro and lime to rice. Stir until well combined. Taste and add salt and pepper to desired taste. Serve and enjoy!

We hope you enjoy your Pepper, Cilantro & Lime Rice cooked with Zoup! Good, Really Good Chicken Bone Broth 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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Spring Vegetable Risotto

Spring Vegetable Risotto
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Spring Vegetable Risotto

A creamy, lemon risotto finished with asparagus and green peas tastes like spring.
Total Time: 28 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 10 – 12 pieces of asparagus
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 rosemary sprigs
  • Zest of 1 lemon
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • ½ cup parmesand grated
  • ½ cup cooked green peas frozen or fresh
  • Salt and pepper to taste

Instructions

  • Cut the tops of the asparagus off and set aside. In a large pan over medium heat, heat olive. Add the asparagus tops and cook them a few minutes until they begin to soften. Set aside.
  • In a separate pot, bring Zoup! Good, Really Good® Veggie Broth to a simmer. Continue to keep broth warm while preparing your risotto.

We hope you enjoy this Spring Vegetable Risotto 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.