Soups

Ingredients: 8 oz Vidalia onion 1 tsp garlic powder 1/8 tsp pepper 1 C. sugar-free beef broth (or water) 1 tsp onion salt water Directions: Slice onion with an apple slicer to make wedges and open up the onion. Season onion with garlic powder, onion salt, and pepper. Place onion on top of a foil sheet. Add 1/4 c beef broth. Wrap foil tightly around onion. Place in baking dish and bake at 350 for 1 hour. Remove from oven, unwrap onion and place in bowl. Pour remaining beef broth (and water, if needed) over onion and serve.

Ingredients: 16 oz. frozen spinach 4 cloves minced garlic 2-3 tsp. paprika 4-5 C. water 2-3 tsp onion powder 2-3 tsp. salt Directions: Heat 1 c water over med-high heat in large saucepan. Add spinach to pan and cover until spinach is starting to warm. Add all spices and continue cooking for 5 minutes. Transfer spinach to food processor and process on high. Add water and continue to process until desired consistency is reached.

Ingredients: 16 oz. asparagus, trimmed and chopped 1/2 tsp garlic powder 3/4 C. Organic, Free Range Chicken Stock/Broth salt and pepper to taste Directions: Place asparagus, chicken stock, and garlic powder in a small saucepan. Simmer over medium heat until asparagus is just tender (about 4-5 minutes). Careful not to overcook. Pour into a blender and blend until smooth. Serve warm or chilled.