Ingredients
So Co Super Soup Mix (includes soup mix and seasoning package)
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, cut into ¼ inch pieces
3 potatoes, diced into ¼ inch pieces
3 cups water
1 container vegetable broth, 32 oz.
2 tablespoons tamari or soy sauce
Directions
Remove the seasoning package from the So Co Super Soup Mix package, empty the bean and barley mix into a large container, cover the bean mix with water, and soak for 4 to 6 hours, or overnight.
Add the olive oil to a large soup pot. Over medium heat, sauté the minced garlic and chopped onion for 3 minutes. Add the chopped carrots and sauté for an additional 3 minutes.
Add the drained bean mix, 3 cups water, and the vegetable broth; stir to mix the ingredients and bring to a boil. Reduce heat to low and simmer, with the pot covered, for 2 hours.
Add the diced potatoes, tamari, and spice packet, and simmer for an additional 20 minutes. If soup gets too thick, add more water as needed.
Here's a list of individual spices in our spice packet:
1 teaspoon organic Italian Seasoning
1/2 teaspoon organic chili powder
2 teaspoons salt
1 tablespoon Spike seasoning]]>
Ingredients
So Co R & B Mix
¼ cup chopped onion
2 tablespoons canola or extra virgin olive oil
Directions
Add the oil to your Instant Pot and set it to Saute. Add the onions and cook for 2 to 3 minutes.
Turn off the Instant Pot and add the can of diced tomatoes from your So Co R & B Mix. Then add the dry ingredients and 2 ½ cups water and mix everything together.
Seal your Instant Pot and set it to Pressure Cook for 8 minutes. Meanwhile drain the kidney beans from your So Co R & B Mix.
It would be nice if the 8 minutes of pressure cooking actually took 8 minutes, but we found that it takes about 35 to 40 minutes for the thing to heat up, cook, and then cool to the point where you can vent it. Oh well, yet another illusion (this one of saving time) that we’re happy to embrace. There is something though to doing everything in one pot that makes it seem easier. And you don’t have to worry about overcooking it because it turns off on its own when done.
Once the cooking is done and your pot is vented, stir in the kidney beans and enjoy!
]]>Ingredients
1 stick (8 tablespoons) butter
1 egg
1 teaspoon vanilla extract
Directions
Microwave the stick of butter for about 40 – 50 seconds to really soften it up- you want it to be liquid but not hot. This is key and we’ll leave it up to you as to how you’ll perform this feat of cookery magic that flies in the face of convention!
In your So Co Choco ChiCo Mix package there’s a smaller package with the sugar; dump this into the butter and mix well.
Add the egg and vanilla, but don’t mix it too much at this point – just a minimal amount to incorporate the egg into the mixture. This is also key, if you mix the egg too much it will become stiff and that will mean hard cookies.
Remove the remaining smaller package (with the chocolate chips) from your Mix package and put it aside, then add the flour mix into the butter, sugar, and egg mixture. Mix until it more or less holds together in a big ball shape – it may be sticky but that’s alright.
Add the chocolate chips and mix into the dough by hand – just enough to distribute them uniformly through the dough.
Form the dough into 12 balls about an inch or an inch and a half in diameter, and place them on an ungreased cookie sheet or pan.
Bake at 350o for 9 – 11 minutes, until the edges just start to brown. They might not look done in the middle, but the key is not to leave them in too long!
Finally, the last of the many key points – allow the baked cookies to cool on the pan for 30 minutes before removing. Except for the one or two you just have to eat right away of course! After 30 minutes they will have condensed into a luscious mass of exquisite cookiedom for your enjoyment!
]]>