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We cook this one for our family often. It has a nice beef barley like texture so with that in mind here is what we do:

Cook Souptacular’s Peas & Barley soup mix with 8 cups water in a slow cooker for 7 hours on high. One hour before your meal, stir the soup well, and chop and add:

• 4 stalks of celery

• 2 carrots

Then pan fry until cooked (5min.):

• 1 tbsp olive oil

• half an onion

• 2 cloves of garlic, diced

Add into your pot and stir.

Finally, add 1 Cup diced beef. This beef could be leftover roast or steak from last night.

Let cook together until vegetables are ready. You can feed 5 people with this recipe! Enjoy!

We look forward to seeing you at the market! We’ll be at the St. Albert Farmer’s Market through the summer, Saturdays, 10am – 3pm. We’re on Thomas Street – in the same location as we’ve been for years!

Kalli is a student at the University of Alberta.  She says she loves our soups because they are vegetarian. Thanks Kalli! Here’s her recipe:
When I cook this one I use water or if I have a vegetable broth I will add that in.  My favorite thing to do is cook according to the directions, then add chunked up:

• tofu
• 2 diced tomatoes
• any leftover vegetables

I am a student so this will do my lunches for the entire week!!

Do your customers know how much you get for your $6.00 price tag!  It’s great, and I have told all my University friends!  See you soon, and thanks for this Souptacular Soup!
We look forward to seeing you at the market, Kalli!  We’ll be at the St. Albert Farmer’s Market through the summer, Saturdays, 10am – 3pm. We’re on Thomas Street – in the same location as we’ve been for years!

Joanne recommends using this Pasta and Grains recipe when you have a cold. We think you’ll love it any time! Joanne says:

I cook the Souptacular pouch according to the directions. I do like to use a chicken stock (low-salt Safeway brand). When it is almost done, I finely chop:

• 1 cup chicken pieces

• 1 carrot

• 1-2 stalks of celery

and sometimes I will add a bit more onion and minced fresh garlic.
If you feel a cold coming on this is the ONLY way to nip it!!!
Thanks Joanne! That sounds delicious!

Souptacular Winner!

Teresa is the latest winner of our Souptacular draw! See below for contest details. Here’s what Teresa said:

My family and I love the Tandori soup mix. I live in Cochrane and was just up in Edmonton this past weekend. A trip to the Farmer’s Market was on my list of things to do, to specifically pick up packages of that soup mix! My family loves the flavour and when we cook it up in the crock pot, the smell in the house brings everyone rushing to the kitchen.

I would like to have 6 of those sent to me as my prize. I’m planning on giving 3 of them to friends as gifts and hopefully get them hooked as well!!

Thanks, Teresa! We hope you and your friends enjoy your soups.

Subscribers Are Entered To Win 6 Soups! Tell your friends!

Jason M. from Lethbridge had a great idea for using BBQ leftovers in Souptacular’s new Tandoori Hot Pot.  Here it is!

Hi Souptacular! Just LOVE the new soup! I wanted to share how I prepared it using some leftover beef ribs from a BBQ. I chose the slow cooker method and combined

• 1 pouch of Tandoori Hot Pot
• 2 cups beef broth
• 6 cups water
• 4 large beef bones

I cooked this together for 5 hours in my crockpot. Then I removed the bones and added:

• 1 cup of left-over cooked beef chunks
• 1 cup celery diced

That is it. It was a gourmet version of Beef Tandoori Soup like no other. I love the curry warmth! My family really thought I worked hard!

Thanks Jason!