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Soup

Light & Bright Spring Soup Recipes

 

 

 

As the weather transitions to warmer, brighter days, this is the perfect time to explore a few of our favorite spring soup recipes to keep you warm during the early parts of spring. No need to put the soup pot away just yet, these spring soup recipes are light, refreshing, and will make the most out of the season’s produce.

And, the following recipes are easy to prepare during busy nights. Even better, whatever is left over, you can freeze until the next time the family craves a warm bowl of light comfort food.

Carrot Delight

carrot soup

Try this Carrot Coconut Soup with Libby’s® Sliced Carrots plus creamy coconut milk and fresh thyme creating a vibrant taste of spring in a bowl.

Spiced Bisque

Spicy Sweet Pea Bisque

This isn’t your normal green split pea soup. If you want a bit of heat and loads of flavor, this Spicy Sweet Pea Bisque is the perfect blend of the spice and creaminess. Loaded with Libby’s® Naturals Sweet Peas, buttermilk, chili powder and Greek yogurt, prepare for your taste buds to fall in love.

Easy as 1-2-3

Ham and Corn Chowder Soup

A vibrant array of colors takes over this delicious Ham and Corn Chowder Soup. Preparing this chowder is very quick and simple, and the best part is it’s all cooked in one pot. So grab your Libby’s® Whole Kernel Sweet Corn Pouch, some onions, garlic, carrots, celery and enjoy!

Try the recipes above and for more ideas visit Libby’s® Recipe Box.

Delicious & Quick Recipes for Oktoberfest Entertaining

Labor Day has come and gone, but don’t unpack your Halloween decorations just yet – there’s another seasonal event to celebrate first: Oktoberfest! Oktoberfest is the world’s largest Volksfest (aka beer festival and travelling funfair), held annually in Munich, Germany and celebrated in smaller capacities in cities around the world and across the United States. Oktoberfest festivities typically run from mid or late September to the first weekend in October and feature traditional Bavarian drink, food and entertainment. Can’t make it to Munich (or your closest local Oktoberfest celebration) this year? Not to worry – we’ve got three super easy Volksfest-inspired recipes to help you create that Bavarian magic at home.

Succulent Supper 

Sauerkraut (finely cut, fermented cabbage) and potatoes are two major staples in Oktoberfest cuisine. Grab a few cans each of Libby’s® SauerkrautandWhole White Potatoes to make this Pork, Sauerkraut & Potato Skillet Supper. It’s a hearty, succulent one-pot meal that keeps for up to a week in the fridge. Make an extra big batch and stretch out your Oktoberfest celebrations over multiple days. You’ll be just like revelers in Munich, where festivities last from 16 to 18 days.

Super Speedy Sauerkraut

 

Tight on time this Oktoberfest season? The solution is in this Skillet Ham and Sauerkraut, an authentic and delicious seven-ingredient dish that can be pulled together in less than 30 minutes – no joke! Libby’s® Sauerkraut plays the starring role alongside juicy ham and softened apples. (Fun fact: apples play a big role in Oktoberfest entertaining as well, both in savory dishes like this and in sweet desserts!).

Sausage Symphony 

Yet another star ingredient in Oktoberfest dining? Sausage. Instead of eating the meat by itself—which is how it’s usually consumed at Oktoberfest festivals—combine it with your favorite Libby’s® products in a veggie-laden stew! This Vegetable Sausage Soup brings together a delectable combo of spices (think: oregano, basil and marjoram), healthy veggies (we’re talking Libby’s® Cut Green Beans, Sliced Carrots, Whole White Potatoes green peppers) and of course, sausage, for a meal that’s bottom-of-the-bowl-licking-good. Freeze leftovers and enjoy the taste of Oktoberfest throughout the year!

Maintain the Magic: Quick & Easy Recipes for Holiday Entertaining

Can you feel it in the November air? That buzzing, palpable excitement as the holidays draw near? With Thanksgiving just two weeks away, mealtime preparations are ramping up. But all too often, overwhelming obligations in the kitchen replace holiday delight with dread. This year, maintain the magic and minimize stress by prioritizing convenience and health. The following quick, easy and nutritious recipes will help you fully embrace the joy of the season.

A Palatable Warmup

 

Most guests arrive at holiday meals completely famished. Relieve their hanger with a low-maintenance, high-flavor appetizer: soup. This seasonal recipe for Roasted Carrot and Apple Soup combines Libby’s® Sliced Carrots and apples for a palate-pleasing warmup. Make the soup well in advance and freeze until the day of. Then, thaw it on the stove and keep at a low simmer until the crowds are ready to chow.

A Colorful Interlude


 

Balance out heavy side dishes with a fresh salad. This Colorful Chopped Salad, made with Libby’s® Whole Kernel Sweet Corn, Organic Garbanzo Beans and Cut Green Beans, is rich in color, flavor and nutrients. It also doubles as a next-day meal: just add protein from leftover ham, turkey, or chicken.

 A Fibrous Feature   


 

Turkey isn’t the only star in town: a tasty vegetable dish can easily steal the dinnertime spotlight. Veggies are a fiber-filled, low-calorie food option great for healthy weight maintenance and satiety. These Ginger Candied Vegetables—featuring Libby’s® Whole Baby Carrots, Whole Kernel Sweet Corn and Sweet Peas— provide gut-friendly fiber and an array of nutrients. The best part? Preparation requires just one pot and five minutes of your time. Now that’s pure holiday magic.

A Happy, Healthy Halloween

Boo! Here’s a frightening fact: the average American consumes 3.4 pounds of candy over Halloween. Not pieces—pounds! While it’s of course appropriate to celebrate special occasions with a sweet treat (or two), serious sugar binges spell scary health consequences (think: metabolic dysfunction, weight gain and liver damage—eek!). To avoid overconsuming confectionaries, fuel up on nutritious chow before canvasing for candy. Here are three recipes that will transform your Halloween from a dentist’s nightmare to a dietitian’s dream.

Stew On This

Soup is a low-calorie, high-flavor solution to pre-trick-or-treating hunger. This recipe for classic Minestrone Soup features a colorful collection of hearty veggies, including Libby’s® Sliced Carrots, Sweet Peas, Cut Green Beans and Whole Kernel Sweet Corn. Warning: the flavors may give goosebumps…in a good way. 🙂 

Lettuce Get Healthy

This Halloween, don’t forget to dress up…your salad, that is! The three P’s—peas, pistachios and pecorino—add a fresh, savory and non-spooky flavor to this Warm Baby Green Salad.

Beet ‘Em & Eat ‘Em

Swap your bowl of candy corn for a bowl of this Roasted Beet Salsa. The recipe pairs Libby’s® Sliced Beets with an array of spices (i.e. jalapeño peppers, cilantro, lime juice, orange zest and more). Serve it with your favorite crackers and a slab of goat cheese for a frightfully filling appetizer.

 

Warm Soups to Fight Cold Weather

 

The winter weather can be brutal, with winds, freezing temperatures—sleet and snow! That’s why there’s nothing better than coming in after a cold day to a nice hot meal, like a hearty soup.  Here are some soup recipes that will keep your family warm and well fed.

 

 

Winter Minestrone

Minestrone is a great soup because of the variety of vegetables — and this one even includes some diced ham for protein.  It’s also a great choice for the cold winter months because the ingredients allow it to serve as a full meal.  Use Libby’s® Cut Green Beans and Mixed Vegetables to add great flavor to this rustic and classic dish.

Vegetable Sausage Soup

The sausage in this dish makes an ordinary vegetable soup into one with diverse spices and flavors. It’s a great choice to help you refuel after being outside in the cold. Use Libby’s® Cut Green Beans, Sliced Carrots and Whole White Potatoes to make a soup that will be a treat for the whole family.

Spicy Split Pea Bisque

Split pea soup is often singular in texture and flavor, but ours is not! This spicy dish calls for some chili powder and black pepper. Salty and crunchy bacon crumbles and a dollop of cool Greek yogurt mix up the consistency and offer a surprisingly delightful flavor combination. However, the peas are the star of this dish, so use Libby’s® Naturals Sweet Peas to get it started; the result will be a soup that is delicious and nutritious.

What’s your favorite soup? Serve it up and share a photo on our Facebook page!

Attention Time-Crunched Families

It’s that time of year again, when New Year’s resolutions are in full swing. If you’re aiming to prepare more wholesome meals and snacks for your family this year, but are worried about having the time, Libby’s® Vegetable Cups are a great solution time-crunched moms and dads can feel good about.

Packed with vitamins and minerals, Libby’s® Vegetable Cups offer a complete serving of healthy goodness and are an easy way to get your kids to eat more healthy, wholesome vegetables.  They are microwaveable and their single-serve and easy-to-open packaging make them perfect for lunchboxes and snacking on-the-go.

Libby’s® Vegetable Cups are the only 4 oz. Vegetable Cups on the market and are available in five of Libby’s most popular varieties: Sweet Corn, Cut Green Beans, Sweet Peas, Diced Carrots and Peas & Carrots.

In addition to being a great choice for on-the-go snacks and single-serve sides, they’re also perfect to use in side dishes, main courses and even appetizers. Celebrity chef and head judge on the Food Network’s Iron Chef America and Next Iron Chef Donatella Arpaia crafted original recipes using Libby’s® Vegetable Cups. Check them out here and let them fuel snack and meal masterpieces of your own!

Creamy Corn & Chorizo Soup

Serves 4-6

Ingredients:

  • 1 lb. chorizo
  • 2 tbsp. olive oil
  • 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, diced
  • 2 tbsp. thyme
  • 4 cups chicken broth
  • 1 can chopped tomatoes with green chili pepper
  • 2 tbsp. cilantro, chopped
  • ¼ cup heavy cream

Instructions:

  • Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
  • Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
  • Add the chicken broth and tomatoes with chili pepper and bring to a boil.
  • Reduce the heat to low and simmer for 25 minutes.
  • Add heavy cream and cook for an additional 10 minutes.
  • Sprinkle the soup with the chopped cilantro, if desired.

Minestrone Soup

Serves 4-6

 

Ingredients:

  • ½ onion, chopped
  • ½ shallot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, sliced
  • ¼ cup olive oil
  • 2 ½ cups chicken broth
  • 1 can plum tomatoes, crushed
  • 2 cans cannellini beans, drained
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 2 Libby’s®  Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
  • 2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
  • 2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
  • 3 tbsp. thyme

Instructions:

  • Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
  • Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
  • Drain the carrots, sweet peas, green beans and corn, and add to the broth.
  • Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Serve with grated parmesan, if desired.

Seven Layer Dip

Serves 6-8

Ingredients:

  • 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • ½ head of iceberg lettuce, shredded
  • 1 can Libby’s® Black Beans
  • 1 garlic clove, minced
  • 1 ½ tsp. garlic powder
  • ¼ cup olive oil
  • 1 can diced tomatoes with green chilies, drained
  • ¾ cup sour cream
  • ¾ lb. Monterey jack cheese, shredded
  • 3 tbsp. cilantro, chopped

Instructions:

  • Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper.
  • Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes.
  • Empty green beans in a bowl and set aside.
  • Drain the corn, add to the skillet and cook for 2 minutes.
  • Empty corn in a bowl and set aside.
  • Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
  • In a deep platter start layering. First spread the shredded lettuce over the platter.
  • Spread the refried black beans over the lettuce.
  • Sprinkle half the cheese over the black beans.
  • Add a layer of corn over the beans.
  • Sprinkle the remaining cheese over the corn.  Add a layer over the cheese with the seasoned green beans.
  • Carefully spread the sour cream over the cheese, trying not to move the layer of cheese.
  • Finally add a layer of tomatoes and chilies.
  • Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

Roasted Diver Scallops over Pea Puree

Serves 2

 

Ingredients:

  • 6 diver scallops
  • ¼ cup plus 1 tbsp. olive oil
  • 4 tbsp. unsalted butter, divided
  • 2 cloves garlic, minced
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 1 sprig of mint
  • 2-3 tbsp. mint, chopped
  • 2 tbsp. shallot, chopped
  • Extra virgin olive oil

Instructions:

  • Pat the scallops dry and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan. Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
  • In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
  • Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
  • Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
  • To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.

Little Ears Pasta with Peas, Mint & Ricotta

Serves 5-6

Ingredients:

  • 1 ½ cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lb. orecchiette or shell pasta
  • 2 tbsp. unsalted butter

Instructions:

  • Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.
  • Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.
  • Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.
  • Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.
  • Add chopped mint and additional pepper.

Carrot & Green Bean Salad

Serves 4

Ingredients:

  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • 1 small garlic clove, finely minced
  • ¼ of a red onion, thinly sliced
  • ¼ cup parsley, chopped

Instructions:

  • Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
  • Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.
  • Sprinkle with the remaining parsley. Serve at room temperature.

Glazed Carrots with Spicy Pecans

Serves 4

 Ingredients:

  • ½ cup pecan halves
  • 4 tbsp. butter
  • 1 egg white, beaten
  • 1 tsp. cayenne pepper
  • ½ tsp. cumin
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 1 tbsp. rosemary, chopped
  • ¼ cup brown sugar

Instructions:

  • Preheat the oven to 350°.
  • In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
  • Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
  • Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
  • Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
  • Season the carrots with salt and pepper and cook for another 5 minutes.
  • Put the carrots in a bowl with the pecans and toss to combine.