Author: Becca Burns

• Place all ingredients into a food processor or blender. Blend until smooth. Then taste and season with salt and pepper. Chill in refrigerator before serving.
• Pour into bowls and garnish with tomato, cucumber, mint and olive oil.

• dd olive oil to large pot over medium heat. Add onion and carrot and cook until onions are translucent.
• Add garlic, rice, italian seasoning, and red pepper flakes. Cook for about 2 more minutes.
• Add Zoup! Good, Really Good® broth and rosemary. Increase heat to high. Once it begins to boil, reduce to low and simmer for 10 minutes.
• Add chickpeas and cook for another 3 minutes. Then turn heat off and add lemon juice and salt to taste.

• In a large pot, add olive oil on medium heat. Add chopped onion and saute until onion is translucent.
• Add ground beef and brown. Combine with onions. Once combined, add your spices to the meat and stir so that it is evenly covering the meat and onions.
• Then add Zoup! Good, Really Good® Spicy Chicken Bone Broth and 2 cans of tomato paste. Stir together until broth and tomato paste creates a saucy texture.
• Add chopped tomatoes, black beans and kidney beans. Stir until well combined. Cook on low to medium heat for 30 minutes, stirring occasionally.
• Serve hot and enjoy garnished with fresh cilantro, peppers, sour cream and cheese.

• Saute onion and garlic in pan with olive oil. Add 2 heads of broccoli chopped in florets and 4 cups of Zoup! Good, Really Good® Veggie Broth. Bring to a boil.
• Reduce to simmer for 30 minutes. Then add 2 cups of frozen peas and cook until soft.
• Let cool slightly and then add to blender. Add mint leaves, spinach, salt and pepper to taste. Blend until smooth.
• Then warm, serve and garnish with your favorite toppings. Alternately, this soup can also be enjoyed chilled if you are looking for a refreshing soup.

Directions for Soup:

• Heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic for 8 minutes or until soft.
• Add the flour and stir to coat the onion and garlic.
• Add the Zoup! Good, Really Good Broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat.
• Reduce heat to low, cover, and simmer for 30 minutes. Discard the thyme sprig.
• Let cool and then purée in a blender or food processor. Return the soup to the pot and serve warm.

Directions for Grilled Cheese:

• Preheat pan over medium heat.
• Butter one side of a slice of bread. Place bread butter-side-down onto pan bottom and add 2 slices of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich.
• Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
• Once sandwiches are complete, cut into small cubes to top your soup with. Alternately, you can cut them into strips for easy dunking.

• Place beets in a medium pot and cover with water. Bring to a boil and then turn heat down to low to simmer. Simmer for 50 minutes or until fork can go through them and they feel tender.
• Transfer cooked beets to plate and let them cool. Once cool enough to handle, gently slip off the skins with your hands. Slice beets and place in blender with Zoup! Good, Really Good® Veggie Broth.
• Add remaining ingredients and blend until smooth. Taste and adjust salt, pepper and vinegar to your liking. Place into refrigerator until ready to serve.
• Garnish with cucumber, avocado, dill, green onion, or even a swirl of Greek yogurt. Get creative and enjoy!