Ditalini Clam Chowder

Ditalini Clam Chowder



2 cups Shaws Ditalini

6 cups milk, divided

1 package (10 ounces) frozen corn, thawed and drained

1 package (10 ounces) frozen carrots, thawed and drained

1/2 teaspoon dried thyme

1/2 teaspoon paprika

3 tablespoons cornstarch

1 can (10 ounces) clams, drained

Salt & Pepper to taste


Easy Chicken Soup

Easy Chicken Soup



12 ounces fine egg noodles

2 cans (14.5 ounces) chicken broth

1 onion, chopped

3 carrots, sliced

2 stalks celery, sliced

1 1/2 pound boneless, skinless chicken, cubed

1/2 teaspoon dill weed

1/4 teaspoon pepper


  Directions Cook chicken in pan over medium heat until cooked through, about 4-5 minutes. Mix all ingredients, including chicken, in large pot and bring to a boil. Reduce heat to low and simmer for 20 minutes. Servings 8

Pea Soup With Shrimp

Pea Soup With Shrimp


1 cooked shrimp

1 strip of bacon

2 medium onions, coarsely chopped

3 cloves garlic, minced

2 tablespoons olive oil or butter

2 cups dry C&F yellow split peas, rinsed

1 tablespoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hot red pepper sauce, or to taste

6 cups low-fat chicken broth

1/2 teaspoon red wine vinegar or balsamic vinegar


Cooking directions


Lentil Soup

Lentil Soup


1 1/2 cups of cooked C&F brown lentils

1 tbsp olive oil

2 cloves of crushed garlic

2 large onions

2 sticks celery

1 carrot

1 potato chopped

4 tbsp soy sauce

1/2 tsp of garlic powder

1/2 tsp of basil

1/2 tsp of paprika

1/2 tsp of sea salt

1/4 tsp cumin and oregano

10 cups of water or stock (2 Massel "beef style" stock cubes - vegan)

1 can of tomatoes


Cooking directions for lentils:

Black Bean Soup

Black Bean Soup

Try this healthy and nutritious recipe as a side dish or appetizer. 


1 pound of C&F Black Beans, picked over, rinsed and drained

2 tablespoons of unsalted butter or oil 

1 cup of onions, finely chopped

1/2 cup of celery, finely chopped

1/2 cup of carrots, finely chopped

3 cloves of minced garlic

1 teaspoon of minced fresh thyme

2 large smoked ham hocks, about 1 1/2 pounds

9 cups of water of homemade chicken stock

1/2 cup of dry sherry

Peanut Butter Soup


Peanut Butter Soup

5 Tbsp Butter

4 Celery Stalks (chopped finely)

2 Carrots (chopped finely)

1 Large Onion (chopped finely)

2 Tbsp Flour

6 cups Chicken Broth

1 1/2 cups Smooth Peanut Butter

1/2cup Heavy Whipping Cream

1/2tsp Celery Salt

1 tsp Salt

1/2 tsp White Pepper

A Few Drops of Lemon Juice


In a large soup pot melt butter and mix in the celery, onions and carrots. Cover and cook until vegetables are soft.

Mix flour in well and pour in chicken broth.

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