Soups & Sauces

Cold winter days and nights alway make me think back to those old Campbell's soup commercials where the snowman comes in from outside, and melts into a little kid to eat his soup.
So this one is a tribute to my wife, Angelica, because she loves to make and eat soup.

Angelica's Winter Vegetable Beef soup


1 lb. beef stew meat~cubed to about 3/4 inch size
1 1/2 cups carrots(baby carrots work best)
1/2 cup onions~chopped to about 3/4 inch size
1 cup Fennel stalk~ chopped to about 3/4 inch size(can substitute celery)
1 cup mushrooms~sliced(baby portabella's)
1/4 medium head cabbage~chopped to about 3/4 inch size
2-3 cups Red Russett baby potatoes(cut in quarters)
2 medium ears of corn~cut into about 1 inch thick rounds
2 Tblsps extra virgin olive oil
1 Tblsp Mrs. Dash Spicy Blend
1 Tblsp Mrs. Dash Cipotle Blend
1 Tblsp Mrs. Dash Garlic & Herb Blend
1 quart organic vegetable broth
1 quart organic chicken broth
3-4 cups of water(depending on how soupy you like your soup.)
Sea salt and ground black pepper to taste

In a 5 quart stock pot combine both broths, 3/4 of the onions, carrots, corn, and 1/2 of the fennel.
Then add Mrs. Dash Garlic & Herb blend. Add water, then salt and pepper to taste.
Bring to a boil.
In a pre-heated 10" skillet add olive oil and cubed stew meat. Sear the meat on all sides.
While searing add Mrs. Dash Spcy Blend and Mrs. Dash Chipotle Blend. Do not completely cook meat at this time, only sear it with the seasonings.
Transfer the stew meat to the stock pot.
Take one ladle full of the stock and use it to deglaze the skillet, then add this deglazed mixture back to the stock pot.
Bring to a boil, then reduce to a simmer for 1 hour.
Add the remaining onion and fennel, cabbage and mushrooms and continue to simmer for about 30 minutes or until corn is done.
You can make you own broths and it will save you money in the long run. It is healthier, and YOU control what you put in them. We chose to use store bought broths this time because it is much easier.

Creamy Vegetable Soup

This recipe makes about 10 servings of about 3/4 cup. It is a perfect winter storm~stay at home~in front of the fire or T.V. soup. I took a Baguette loaf of bread and cut some slices about 1/2" thick, sprinkled them with olive oil and some Mrs. Dash Garlic & Herb Blend, then broiled them for about 2 minutes on high(until lightly toasted), and used them for my dipping crackers with the soup.


2 10.5 oz cans Cream of Mushroom soup
1 cup sour creamy mashed potatoes(recipe follows)
1/2 Cup chopped zucchini
1/3 cup copped carrots
1 tsp Mrs. Dash Onion & Herb blend
1/4 cup chopped Green Onions
3 strips Bacon fried and crumbled
8 cups water


In a 5 qt sauce pan, mix mushroom soup with water. Make sure the soup and water are thoroughly mixed(no lumps). Add carrots, green onions, Mrs. Dash and bacon. Heat on medium heat until soup begins to boil. Add mashed potatoes, and bring to a boil again. Reduce heat and simmer for another 10 minutes to allow all flavors to blend properly. Easily served in over sized mugs for that nostalgic or romantic evening in front of the fire.

Sour Creamy Mashed potatoes:


4 Large Russet baking potatoes
2 Tbsp Butter
4 Tbsp Philadelphia Chive & Onion Cream cheese
1/8 tsp sea salt
5 cups water
1/4 cup fat free skim milk


cut potatoes into 1 to 1 1/2 inch cubes and place in 5 qt. sauce pan with water and sea salt.
bring potatoes to a boil and continue to boil until potatoes fall off tines of a fork.
Add butter and milk and mash potatoes completely with potato masher. fold in Cream cheese until
completely incorporated with potatoes.

Light Alfredo Sauce


1/2 tsp butter
2 cloves minced garlic
1 1/2 cups fat free milk
2 tbsp flour
1/3 cup grated Parmesan cheese
1/4 cup sn dried tomatoes
3 Tbsp chopped Basil


In a medium sized sauce pan over medium heat melt the butter. When the butter is melted add the minced garlic cloves,sun dried tomatoes and fresh basil and cook for a minute.

In a bowl combine the 1 1/2 cups of fat free milk with 2 tablespoons of flour. Make sure the flour is mixed into the milk well.

Add the milk/flour mixture to the sauce pan with the butter, garlic, tomatoes and basil. Cook over medium high heat until it just starts to boil. Stirring or whisking constantly until the mixture thickens. This should take about 5 minutes.

Add 1/3 cup of grated Parmesan to the sauce pan and stir it into the milk.
Lower the heat to low and cook for about 5 minutes.
Makes about 12 oz.

Barbeque Sauce


1 8 oz. can Tomato Sauce
2 Tblsp Balsamic Vinegar
1/2 tsp liquid smoke
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
3 Tbsp brown sugar
1/2 tsp favorite hot pepper paste
(you can create this by simply seeding and chopping and your favorite hot peppers, or a mixture of them and then slowly reducing them with 1 tsp of oil per 5 peppers, if you make more than you need for your sauce, you can freeze it)
1 tsp Mrs. Dash Fiesta Lime blend
1 Tbsp extra virgin Olive oil


Combine all ingredients in a small sauce pan. Bring to a boil while constantly stirring. Reduce heat and simmer until mixture is smooth and thick, about 20 minutes. Remove from heat and use immediately.
Makes about 1 1/2 cups of a nice sweet, dark and tangy Sauce.

If you don't like hot, leave out the pepper paste.


Limitless, really. use on brisket, or on grilling steaks, or on pulled pork, or on grilled chicken. This Sauce is so good, I would almost eat it by itself.