We're continuing our experimentation with Bear Creek Soup products. Today we tried the Cheddar Broccoli version and, of course, I added a few extras and it turned out wonderfully!
You can certainly make this soup as directed on the package simply by boiling 8 cups of water and whisking in the soup mix. However, by taking an extra 5 minutes or so, you can definitely elevate it to a more hearty meal.
Here's what I did:
1 T. olive oil
1 medium yellow onion, chopped
1 t. minced garlic
1 (20 oz.) package frozen baby broccoli florets, thawed (I used Bird's Eye brand)
1 package Bear Creek Cheddar Broccoli Soup Mix
8 cups water
1/2 - 3/4 cup diced ham
shredded cheddar cheese for garnishing
In a large soup pot, heat the olive oil over medium-high heat. Cook onion and garlic for 3 - 4 minutes, stirring frequently, until onions become translucent. Stir in broccoli florets and continue cooking 3 - 4 additional minutes.
Add the Cheddar Broccoli Soup Mix and water and bring the mixture to a boil. Lower the heat to let the soup simmer for 10 minutes. Stir frequently so it doesn't stick.
Add the diced ham and cook for an additional 2 - 3 minutes. Taste and add salt and pepper if needed. I simply stirred in a few grinds of black pepper.
Our opinion on this flavor? It was quite tasty and, with the additions of ham and onion, this was a very filling soup. I'd buy again.
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