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organic soup | The Green Beagle

Organic French Onion Soup

Organic French Onion Soup

Organic French Onion Soup

1/4lb Brummel & Brown Spread
2-4 medium organic onions sliced (you can mix colors between red, white and yellow for flavor)
1tsp. organic sugar
2 tsp. sea salt
2 tsp. organic freshly ground black pepper
1 tbsp. organic flour
1tbsp. organic olive oil
1 cup organic red or burgundy wine
7-8 cups organic vegetable or chicken broth (usual recipes call for beef brother which you are free to use if you prefer)
Loaf of Organic Bread (choose any kind you like best but make sure it is crusty for toasting, you can use croutons as well)


1.Preheat oven to 500°
2. Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat.
3. Add sugar, stir to dissolve.
4. Add sliced onions to sauté pan and caramelize, cooking until golden brown. This takes about 30-40 minutes.
5. Add flower to pan, stir and cook for about 2 minutes.
6. Add Wine to pan and deglaze pan scraping up any brown bits on the bottom of the pan. Reduce until almost dry.
7. Add stocks, and simmer for about 30 minutes.
8. Taste and adjust seasonings with salt and pepper or any other seasonings you prefer.
9. While soup is simmering, cut bread into thick slices and toast until golden brown.
10. When soup is done simmering, ladle soup into oven proof bowls. 11. Top each bowl with a piece of toast. Cover with about 1 1/2 -2″ of cheese.
12. Place soup bowls on a cookie sheet and place on top rack of the oven and melt cheese until golden brown and bubbling.

Eco-Friendly Mom & Baby Products

Apple-Cheddar-Squash Soup

Apple-Cheddar-Squash Soup

Apple-Cheddar-Squash Soup


5 tablespoonsBrummel & Brown
1 medium organic onion, thinly sliced
2 mediumorganic apples, thinly sliced
1 large organic white potato, diced
1 1/2 cups chopped & peeled organic butternut squash fresh not frozen
Sea Salt & organic fresh ground black pepper
1/2 teaspoonorganic dried sage
2 tablespoons organic all-purpose flour
1/3 cup organic apple cider
4 cups organic low-sodium chicken broth
1 cup organic low-fat milk
2 cups grated organic sharp cheddar . Grate a little more to use as a garnish.
1/3 cup organic chopped chives


1. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes.

2. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened.

3. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

4. Add the cheese to the soup and stir over medium-low heat until melted.

5.Puree in a blender in batches until smooth; season with salt and pepper. Garnish with cheese and chives, if using.

6. Serve with bread, if desired.

Simply Organic Baking Flavors & Extracts

Organic Broccoli and Cheddar Soup



* 1 cup finely chopped organic onion
* 2 organic garlic cloves, minced
* 2 cans creme of celery soup
* 1/2 cups organic vegetable broth
* 2 1/2 cups organic skim milk
* 1/3 cup organic all-purpose flour
* 1/4 teaspoon organic black pepper
* 3 cups organic cheddar cheese


Heat up your pot and add onion, garlic, & pepper first and let them cook together for 5 minutes. Next add the creme of celery, vegetable broth, milk, flour and cheddar to the mixture. Mix well on medium heat stirring with a whisk until well blended. Turn heat to low and let cook until all vegetables are tender and all cheese is melted.

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