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With the weather turning cooler and the days getting shorter, many people are looking for fast and easy alternatives to meals. No one wants to spend an evening in the kitchen cooking up a three-course meal only to be wasted because there were other things to do. A quick and simple alternative is making a pot of Bear Creek Creamy Potato Soup.

Packaging. Bear Creek Creamy Potato Soup Mix is found on the same aisle as other soups and soup mixes. The package itself is inviting; it makes you want to eat the soup right off the picture. The mix comes in an 11oz bag.

Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.

3 med potatoes, skinned and cubed

1/2 lb. tofu

4 cups water (you can substitute one cup of water with vegetable broth)

1 medium yellow onion, chopped

1 teaspoon salt

1 T. olive oil

1/4 c. chopped parsley

black pepper to taste

Directions:

This is the soup I made for my wedding last month. It turned out amazing! We served it out of the pumpkin it was made from. -Christo

2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
kosher salt and pepper
bay leaves
2 sticks butter
zest and juice of 4 limes
2 cans coconut milk
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine

For all you Navy Bean Soup lovers this is a must. Sirloin tips and great spices make this a soup that cannot be beat. Garnish with fresh parsley and cilantro.”

INGREDIENTS (Nutrition)
1 pound sirloin tips, cubed
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and diced
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup red wine
1 bay leaf
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon brown sugar
1 tablespoon hot pepper sauce
1 (15 ounce) can navy beans

3/4 stick unsalted butter
1/4 c. finely chopped ginger root
7 c. chicken stock
1 1/2 c. carrots, peeled, in 1/2 inch pieces
Pinch curry powder
1 lg. chopped onion
3 cloves garlic, minced
1 c. dry white wine
2 tbsp. fresh lemon juice
Snipped fresh chives or parsley

Melt butter in a large stock pot over medium heat. Add onion, ginger and garlic. Saute for 15-20 minutes. Add stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes. Puree the soup, in batches, in a blender or food processor. Season with lemon juice, curry powder, salt and pepper. May be served hot or chilled