Link to

Soup Recipes

Angel hair
Asian vegetable
Baked potato
Bean & bacon
Bean & barley
Bean & burger
Beef mushroom
Brazil stew
Catfish stew
Chicken tortellini
Classic French onion
Coconut thai
Corn chowder
Creamy broccoli
Creamy corn and turkey
Creamy potato
Creamy tomato
Cuban black bean
Ginger veggie
Italian minestrone
Lemon grass
Laurel's pumpkin
Lose your friends
Meatball spinach
New England Oyster
Oyster stew
Parmesean & pea
Potato leak
Red lentil veggie
Rice & pepper
Rice salmon
Sausage stew
San Diego gazpacho
Seafood bisque
Split pea
Tortellini and bean
Veggie lentil
Veggie stew
Won ton soup
Zesty califlower


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Freezing tips

Meat Substitutes

Ingredient Substitutions
Types of Steak


Country Dijon Broccoli Soup


  • 5 cups chicken broth
  • 2 pkg. (10 oz. each) frozen chopped broccoli
  • 1/4 cup (1/2 stick) margarine or butter
  • 1/4 cup flour
  • 1/4 cup Country Dijon Mustard
  • 2 cups half-and-half
  • 1/8 tsp. each: salt and pepper


  1. Bring broth and broccoli to boil in large saucepan on high heat.
  2. Reduce heat to low; simmer 5 min. or until broccoli is tender.
  3. Add, in batches, to blender or food processor container; cover.
  4. Blend until smooth; set aside.
  5. Melt margarine in same saucepan on medium-high heat; blend in flour.
  6. Cook 3 min., stirring constantly.
  7. Add broccoli mixture and mustard; mix well.
  8. Cook until mixture thickens and begins to boil, stirring occasionally.
  9. Add half-and-half, pepper and salt; stir until well blended.
  10. Cook until heated through, stirring occasionally.




Broccoli Soup


  • 8 strips bacon
  • 1/4 c. flour
  • 4 c. milk
  • 20 oz. pkg. frozen mixed vegetables
  • 10 oz. pkg. frozen broccoli, finely chopped
  • Onion (chopped)


  1. Boil frozen mixed vegetables and broccoli (chopped fine).
  2. Set aside to drain.
  3. Fry bacon until crispy. Set aside bacon.
  4. Pour enough bacon grease in soup pan to cover bottom of pan.
  5. Simmer onions until clear.
  6. Mix 1/4 cup flour.
  7. Then add 4 cups milk.
  8. Stir well.
  9. Add vegetables and bacon.
  10. Simmer until soup is thickened.
  11. Salt and pepper to taste.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved