Why I love Souptacular so much!
We just got this awesome vegan recipe and testimonial from Kirsten R, and we wanted to share this with our soup-er fans. We know you are all health conscious, especially at this time of year, so this tip is great! Especially if you are planning to make a change to vegan, or adjust your diet in that direction, it’s nice to know that Souptacular fits in effortlessly. Here are Kirsten’s comments:
I have been eating your soups for over 3 years now and it is regularly stocked in my house (I have it like 2 times a month).
A year ago I went vegan…. and a lot of my food items changed drastically. BUT I could keep my Souptacular soups, and I am so happy about it.
I love your soup, and this is my favourite way to eat it! 🙂
Vegan Autumn Harvest Soup
- 1 package of Autumn Harvest soup
- 1 Leek, chopped
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 2 cups green beans, halved
- 3 large potatoes, chopped
- 8 1/2 cups of vegetable broth (add more if you like your soup with more liquid. I prefer mine thick and chunky)
- Franks Hot Sauce (to taste)
- Sauté leeks on high in water or oil until soft. Add carrots and celery and sauté for 3 more minutes.
- Add in package of soup and vegetable broth. Bring to a boil, then reduce to low and let simmer for 1 hour.
- Add in the rest of the vegetables and bring back to a boil.
- Boil for 20-30 minutes or until vegetables are soft and soup is thickened.
- Serve with Franks Hot Sauce on top with nutritional yeast.
- Bon appetite!
Thank you Kirsten! We wish you all the best with your diet and in the New Year.
Souptacular New Locations!
To help you with your New Year’s resolutions, we are adding new stores that carry Souptacular soups! You can now find our soups in North Central Co-op stores at these locations:
Mill Woods Town Centre Mall
2331 66 Street Northwest Edmonton
18370 Lessard Road Northwest Edmonton
Why I LOVE Souptacular so much… let me count the ways.
For years I have ordered and used your soups. Perhaps when you first created them.
I always use a crockpot and with my glass (freezer and microwave safe) containers have at least three version of a two cup portion soup ready for a quick lunch or dinner. Our family’s schedule was always out of synch with our appetites, so having these ready to warm up served us well during our working lives.
Now that we have adult children who no longer live with us, we find these soups still serve us well. It keeps us super healthy with nutrient-dense foods and there is never a big fuss in the kitchen to clean up, as we do our various hobbies and work. Which includes teaching yoga and playing bagpipes.
I often will add the following to any of the soups:
- A frozen piece of the rind of Parmesan cheese, remove it when soup is completed. Especially good with the Split Green Pea soup. I love that one, but it is not my husband’s favourite, so I always have a choice in the freezer.
- Any and all older veggies from the fridge.
- Fennel fronds.( we have lots of that here on the coast)
- Rosemary sprig from the garden fresh herbs at the end , also from the garden.
- A can of unsalted tomatoes, I love the ones from Italy, they taste like sunshine.
- Barley, the slow cooking kind. This really makes the soup “last” as it creates a full satisfied feeling for hours after.
- Extra lentils, when they are on hand. I also try out various broths, that are low sodium for the base instead of water.
- Wild rice in the winter months.
- Chopped up yams for extra texture and colour. We love squash of all type and this takes the soup to a very nice stew texture.
For the tandoori soup, we add more curry or have some hot sauce to add at the table. We have different taste buds at our home.
So even though we have had the “same” soups for so many years, we can make them seem new and different or just feel comfortable with the original flavours.
I give these soups as hostess gifts and little comfort gifts whenever I can. They are so appreciated. Whenever I meet a friend for lunch, or know someone is having a difficult day, they get a package of soup and some tea. Then the good feelings can last longer than the moment of meeting.
Have a wonderful weekend and thank-you for your kind words.
Kindly, Paula Carey
From our family to yours, we want to wish you an early and festive holiday season! We thank you so much for your support of our St. Albert family business. We promise to continue to work hard creating healthy soup products that you and your families can enjoy, knowing that they are eating healthy and choosing local food!
Souptacular is now available at these SOUP-er new locations:
Save On Foods
1400 market street S.E.
Save On Foods
10878 95 st. N.W.
17010 90th ave
5028 104 A street
17220 95 Ave
You can also come and see us during Craft Show Season at these wonderful seasonal craft shows:
Craft Show Season
Indie Handmade (Nov. 24-27)
101 Riel Dr
Thursday and Friday 10-9
Butterdome Craft Sale (Dec. 1-4)
87 Ave 114st
Thursday and Friday 10-10
Hi there! This is Maureen from Souptacular Soup Company.
This is a busy season for me with Souptacular, BUT I am also working on a recipe book to complement Souptacular products. I am asking my special customers (YOU) to submit their tricks, add-ons, gourmet ideas or not so gourmet, etc. I am accepting ALL ideas and this does NOT need to be formal! 🙂
I will also include these recipes and ask for comments on what is so unique about Souptacular within the marketplace. We want to know what you enjoy most about our soup!
I will Facebook these recipe ideas so that Soup-er fans can offer feedback. My goal is to provide a collection of soup recipes that gives our fans a wide range of easy and healthy choices, so you can continue to eat healthy while having access to a variety of unique, tasty, and interesting menu options.
So here is my big question:
Why do you like Souptacular AND what do you add to customize your soup?
I will write down your email address, and include a free Christmas Spirit soup in your next online order as a Thank You!
Or email your recipe ideas to firstname.lastname@example.org.
I appreciate this very much!
Happy Halloween from all of us at Souptacular!
We always have a lot of fun at the market this time of year, and we LOVE Jenni’s Soup-er Woman costume!
We also have a fantastic EASY recipe for you to try:
Lentil Soup with Dumplings!
This is a VERY easy recipe using a biscuit for the dumpling. Start by making the soup, following the instructions on the package. (This recipe will work with any of our soups, but we recommend Lentil Lovers, Split Pea, or Christmas Spirit.)
When your soup is nearly ready (45 minutes before serving), make the dough.
250 grams flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
50-70 grams cold butter
grated cheese, if desired
3/4 cup yogurt or buttermilk (or use milk with 1 tbsp vinegar)
Mix the dry ingredients in a bowl. Cut the cutter into small pieces and pulse it into the flour, or rub it in using your fingers. Then begin adding the yogurt or liquid slowly, just until the mixture forms a ball. Turn the dough onto a floured surface and kneed a few times. Don’t add too much flour.
When your dough is ready, pinch a small amount off and form into the same you want. Drop your dumplings into the soup, cover the crock pot or sauce pan, and cook undisturbed until they are cooked and a toothpick comes out clean, about 10-15 minutes. Larger dumplings will take longer to cook.
The dumplings in this picture were made in a thicker broth. Don’t hesitate to add ingredients to your soup, including meats and vegetables, to create the flavour you want.
Have a safe and Happy Halloween with your family and friends today!
Margaret of Viking, Alberta sent us this recipe for using leftovers of a traditional Alberta meal, such as a festive dinner at Thanksgiving, Christmas, or Easter, that included cabbage rolls. It’s a great modification of Souptacular’s Autumn Harvest soup. We just had to share it with you! (more…)
We have some great news, and some news you MIGHT already know. First, we would like to announce our newest Souptacular Winner! Victoria A. has this comment for us:
WOW… I am thrilled to be the winner of this newsletter’s Souptacular draw. I have been using yours soups since you sold them at the Strathcona Market. I am having my first knee replacement on Wednesday, September 1st (tomorrow). Now I will be able to use the different soups I am choosing to make big batches of meals while I am recovering for at least the next couple of months. Nothing is better than making different meals of yours in my crockpot. They are a breeze to make and each one can have different veggies and meats that I enjoy eating. One of my favourites is adding extra grated carrots and leftover cooked chicken.
A huge thank you to everyone at Souptacular.
You are very welcome Victoria, and we hope your 6 free soups help you during recovery.
Our second news has been a semi-secret, known to all our regulars this summer. We have been offering our soups on SPECIAL for 4@$20 at both markets!
This special is still on, and runs until October 8. Come on down and stock up for winter, and for all your gift-giving needs!
Chili – an easy variant of Souptacular’s Traditional Bean soup – has always been about easy, economical, and delicious western eating. There are many different versions of chili, but they all share some similar characteristics: chili recipes usually incorporate nutritious, economical ingredients such as beans, along with herbs and spices to improve the flavour. Ground beef is the usual protein added to the recipe, although you could add other meats if you have them on hand. The final dish is usually thick enough to eat with a fork, but liquid enough to need some bread or a spoon as well. While Souptacular’s Traditional Bean soup is not spicy, you can add some heat by adding some chill powder, or a combination you prefer, as Soup-er Fan Anne suggests in her very hearty variation on the Traditional Bean soup.
Anne’s Traditional Bean? or Chili
I add a low sodium beef broth (3 cups) and the remainder, water. Cook on stove or I like it in the slow cooker. When it’s done, it looks like a thick stew or chili. I then add:
- 1 can of kidney beans
- 1 pound fried lean hamburger
- 1 can diced tomatoes or salsa
- 1 cup diced carrots and potatoes
- 1 heaped tablespoon chili powder
Now you have enough chili to feed an army. Serve this on a cool day after school with some corn bread, or serve on a bed of rice topped with grated cheese and a dollop of sour cream.
If you have any left-overs, freeze in small single servings for easy, healthy lunches, or freeze larger portions in medium freezer bags for another meal.
If you have a great way to alter Souptacular soups, please write to us with your recipe! We will share your idea with other Soup-er Fans.
Are your kids heading to summer school and or camp this week? Our son is on his way today, to Rocky Mountain House for the week! Luckily they prepare your food at this camp, but if they didn’t, I would be sneaking in a couple packages of Souptacular for the crew!
Pasta & Grains is another hit in the summer, because it only takes 10-15 minutes to cook! It includes a kick of healthy grains included for extra (hiking) energy!
Heres an interesting tip from one of our avid hiker friends, who uses Souptacular often…..
Pasta & Grains On The Trail
- When Using a portable bunsen burner, bring your water to a light boil.
- Add Souptaculars Pasta soup mix and stir.
- Put a tight lid on the pot and lightly boil for 8-10 minutes. Conserving butane/propane is important on trips in the back country.
- Turn off burner and let sit for an additional 5-8 minutes.
- Your soup will continue to cook without wasting addition butane or propane.
- Do not lift the lid until time is up and you are ready to dig in!
Yields enough for 4 people!
Lunch or dinner is served!
Wherever your summer takes you enjoy Souptacular, family, and a bit of a break!
We recently headed out to Northern Alberta for our first camping/fishing trip of the season! We went out fishing, and didn’t catch a thing, so here, we have our crockpot ready for Traditional Bean Soup (otherwise known as “plan B” for dinner.)
I used the traditional bean and poured the ingredients into my slow cooker and plugged it into the motorhome. Add 8 cups fresh water (Some tap water at campsites doesn’t taste very good – so test the water before using.) Cook according to directions.
- 2 hotdogs or smokies pre-cooked and cut into big chunks
- 1/2 can brown beans
- 1/2 can niblet corn
- 1 package taco seasoning
- 1 Tablespoon chili powder
- 1/2 cup mild or medium salsa
- Top with unsalted tortilla chips or nacho cheese tortilla chips (crushed)
No, we didn’t catch anything today, but a kind gentle-fisherman gave us two of his yesterday, since he was over his limit. We had them for dinner last night… not quite as good as catching them yourself, but still a nice treat.
Ho hum….Think I’ll just stick to ‘soup makin.’
Have a Souptacular weekend!
And ALWAYS have a “PLAN B”