| | Directions |
- In a small pot make a roux with the butter and flour; let it heat for about 1 minute to bring out the flavor.
- Add the vegetable broth and whisk until the roux has disintegrated.
- Add the soup, stir, and allow to simmer until thick.
- In a separate saucepan, saute meat with a little bit of olive oil until just barely cooked.
- Add the vegetables to soup base and cover until they are softened.
- Add the meat, cooking fat, and salt and pepper to taste, and allow everything to simmer together for another 10 minutes or so.
- Serve over brown rice.
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Servings: 3
|  | | Ingredients | | - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1/4 cup vegetable broth |
| - | | 2 cups Pacific Natural Foods Cashew Carrot Ginger soup (sweet) or Curried Red Lentil (savory) soup |
| - | | 3/4 cup Premio Italian sausage, cut into pieces |
| - | | 1 chicken breast - cubed |
| - | | 1/2 cup shrimp |
| - | | 1 green pepper - cut into chunks |
| - | | 1 whole carrot - cut into chunks |
| - | | 1/2 yellow onion - roughly chopped |
| - | | salt and pepper |
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