Think out of the box...or in this case the bag! There’s a whole new world of delicious things you can make with Frontier Co-op® Soup Mixes — many that aren’t even soup at all.

Here are our favorites: Four for Broccoli Cheddar and three for Spicy Black Bean. (And we bet you can think of more!)

Skip the hot oil — make these crispy arancini in your air fryer! Served with a creamy garlic and basil dipping sauce, these arancini are delicious as an appetizer, side dish or a meatless entree. And, while arancini is typically made from left over risotto, you can stop at Step 4 and enjoy a fresh, steamy bowl of risotto with this recipe, too! No matter which you choose, it will be delicious.

Hands-On Time: 15 minutes

Total Time: 45 minutes

Makes: 8–10 servings (2 arancinis each)

Ingredients

FOR THE RISOTTO MIXTURE:

1 package Frontier Co-op® Broccoli Cheddar Soup Mix

4 cups hot water

1 tablespoon olive oil

1 cup arborio rice

FOR THE ARANCINI BREADCRUMBS:

1 cup panko breadcrumbs

1 teaspoon Frontier Co-op® Herb Fest

½ teaspoon Frontier Co-op® Onion Granules

½ teaspoon Co-op® Garlic Granules

FOR THE CREAMY GARLIC AND BASIL PESTO SAUCE:

¾ cup mayonnaise

2 cloves garlic, finely chopped

1 cup fresh basil, hand torn

1 teaspoon Frontier Co-op® Herb Fest

1/8 teaspoon salt

Directions

1. In a heat resistant bowl, combine Broccoli Cheddar Soup Mix and hot water; set aside.
2. In a large deep-sided skillet, heat oil over medium heat. Add rice and cook, stirring, for 2 minutes.
3. Continue stirring rice slowly and pour in ½ cup soup mixture. Stir until liquid is absorbed.
4. Repeat step three using ½-cup increments, cooking for about 20 to 25 minutes until all liquid is absorbed and rice is slightly al dente.
5. Line a sheet tray with parchment paper. Scoop rice mixture into 1½-inch balls and place on tray. Place in freezer for 10 minutes to cool down.
6. Meanwhile, in a small bowl, combine panko breadcrumbs, Herb Fest, and onion and garlic granules.
7. Roll each chilled ball in panko mixture and set aside.
8. Heat air fryer to 375 degrees. Place arancini balls in air fryer and cook for 10 minutes, flipping halfway through for even coating.
9. Make the Creamy Garlic & Basil Pesto Sauce: In a food processor, combine mayonnaise, garlic, basil, Herb Fest and salt. Process to desired consistency.
10. Plate arancini balls, spoon garlic and basil pesto sauce into ramekins, and serve.

Everyone’s favorite seafood restaurant cheesy baked good made easy. Make soft, flaky, cheesy biscuits in a few quick steps, and with great flavor thanks to our Broccoli Cheddar Soup Mix.

Hands-On Time: 15 minutes

Total Time: 30-45 minutes

Makes: 12 large or 24 small biscuits

Ingredients

1 package Frontier Co-op® Broccoli Cheddar Soup Mix

2 cups all-purpose flour

1 tablespoon baking powder

1½ cups butter, chilled, cut into small cubes

1 cup buttermilk

Melted butter, for topping

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, add Broccoli Cheddar Soup Mix, flour and baking powder, stirring to combine.
3. Add butter, a few cubes at a time; with each addition, use a pastry cutter or two butter knives to cut butter into dry ingredients until mixture forms into pea-sized pieces.
4. Add buttermilk ⅓ cup at a time, stirring gently but well after each addition.
5. Line a baking sheet with parchment paper (or use a silicone baking sheet).
6. For large biscuits: Drop ¼-cup balls of batter onto sheet; bake for about 20 to 22 minutes, turning once halfway through baking. For small biscuits: Drop 2-tablespoon balls of batter onto sheet; bake for about 14 to 16 minutes, turning once halfway through baking.
7. Brush tops of biscuits with melted butter before serving.
    

Chef Suggestion:

For extra cheese flavor, add ½ cup shredded cheese in step 4.

This classic mid-western dish is a welcome sight and delight at any function. It truly isn’t a party without these. But no canned soup here — our party potatoes recipe uses our cheddar soup base, and by adding three additional ingredients you have an instantly crowd-pleasing comfort food.

Hands- On Time: 15 minutes

Total Time: 1 hour and 15 minutes

Makes: 8–10 servings

Ingredients

1 package Frontier Co-op® Broccoli Cheddar Soup Mix

3 cup water

1 bag (28 ounces) frozen hashbrowns, thawed

1 cup sour cream

1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees.
2. In a 4-quart (or larger) pot, whisk together Broccoli Cheddar Soup Mix and water.
3. Bring to a boil, reduce heat to medium and cook for 5 to 10 minutes, stirring frequently.
4. Remove from heat; add hashbrowns and sour cream, stirring until combined.
5. Grease a 9-x-13-inch baking dish, and pour in potato mixture.
6. Sprinkle shredded cheese over top and cover with foil.
7. Bake for 40 minutes; remove foil and bake for an additional 20 minutes.
    

Chef Suggestion:

Garnish with crispy bacon and chopped green onions.

Nothing says comfort more than a thick, creamy bowl of loaded baked potato soup. Easily seasoned and made cheesy with our Broccoli Cheddar Soup Mix (no broccoli, though!) and complemented with bacon and green onions, you’ll want to keep this loaded baked potato soup recipe handy!

Hands-On Time: 30 minutes

Total Time: 45 minutes

Makes: 4–6 servings

Ingredients

6 strips bacon, raw, chopped

4 cups red new potatoes, peeled and diced

1 package Frontier Co-op® Broccoli Cheddar Soup Mix

4 cups water

½ cup heavy cream

3 chopped green onions

Directions

1. In a 4-quart stock pot, cook bacon on medium-high heat until crisp. Remove with a slotted spoon and set aside.  
2. In same pot, cook diced potatoes in bacon grease, stirring, for 5 minutes.
3. In a separate bowl, whisk Broccoli Cheddar Soup Mix with 4 cups of water.
4. Add soup mixture into stock pot and bring to a boil.
5. Reduce to a simmer, cover, and cook for 20 minutes or until potatoes are tender.
6. Remove pot from heat and blend half of the soup mix with an immersion blender, leaving some potato chunks if desired.
7. Slowly stir in heavy cream.
8. Add bacon and green onions to soup, stir, and serve.
    

Chef Suggestions:

Add sour cream, shredded cheddar, and pickled jalapeños to garnish soup for a deluxe loaded baked potato soup.

For a vegetarian version, use 2 tablespoons butter in place of bacon.

No mashing, no mess! This black bean quesadilla recipe uses our Spicy Black Bean Soup Mix to make wholesome and delicious bean-and-spinach quesadillas. Make a whole batch in 45 minutes, or make one for yourself in 15 and save the filling for later.

Hands-On Time: 35 minutes

Total Time: 45 minutes

Makes: 6 quesadillas

Ingredients

1 package Frontier Co-op® Spicy Black Bean Soup Mix

1 cup hot water

2 ounces sour cream

1 cup fresh spinach, chopped

1 cup Chihuahua cheese or your favorite cheese

6 flour tortillas

Directions

1. In a 2-quart bowl, combine Spicy Black Bean Soup Mix and hot water; stir and cover for 5 minutes. Remove cover and let sit for another 5 minutes.
2. Add sour cream, spinach and cheese, stirring to combine.
3. Scoop ⅓ cup mixture into each flour tortilla and fold in half.
4. In a skillet over medium heat, cook each tortilla for 3 to 5 minutes, until cheese is melted and quesadilla has an even, browned coating.
    

Chef Suggestion:

Serve with guacamole or pico de gallo.

This black bean dip recipe is fast and easy to make, thanks to our Spicy Black Bean Soup Mix, and is a great addition to your next party. Uses three simple ingredients and three simple steps!

Hands-On Time: 5 minutes

Total Time: 40 minutes

Makes: 12-14 servings

Ingredients

Frontier Co-op® Spicy Black Bean Soup Mix

2 cups hot water

8 ounces sour cream

Directions

1. In a 2-quart bowl, combine Spicy Black Bean Soup Mix and hot water; stir and cover for 5 minutes. Remove cover and let sit for another 5 minutes.
2. Gently mix in sour cream until all ingredients are incorporated.
3. Chill mixture for 30 minutes before serving.
    

Chef Suggestions:

Serve with your favorite tortilla chips or carrot sticks.

Makes a great base for a southwestern 7-layer bean dip.

Looking for a quick and tasty recipe for your Meatless Monday meal? These black bean burgers are a great addition! Just add 3 simple ingredients to our Spicy Black Bean Soup Mix and they’re ready in 20 minutes!

Hands-On Time: 12 minutes

Total Time: 20 minutes

Yields: 6 patties using ⅓ cup each

Ingredients

1 package Frontier Co-op® Spicy Black Bean Soup Mix

1 cup hot water

1 egg, beaten

¼ cup breadcrumbs

Directions

1. In a 2-quart bowl, combine Spicy Black Bean Soup Mix and hot water; stir and cover for 5 minutes. Remove cover and let sit for another 5 minutes.
2. Add beaten egg and breadcrumbs to mixture, stirring to combine.
3. Scoop out ⅓ cup black bean mixture and form into a patty. Repeat with remaining mixture. 
4. In a skillet over medium heat, cook black bean patties for 3 minutes on one side, flip and cook 3 minutes on the other side. (Cooking in 2 batches works best with small- to medium-size skillets.
5. Serve on your favorite grainy bun or wrapped in romaine leaves.
    

Chef Suggestion:

Add pepperjack cheese and chipotle mayo to make the ultimate spicy burger.

This one-pot chicken and wild rice soup recipe creates a hearty meal made delicious with our Chicken Noodle Soup Mix, which contains just the right veggies and herbs to perfectly complement this soup.

Hands-On Time: 15 minutes

Total Time: 50 minutes

Makes: 4-6 servings

Ingredients

2 tablespoons neutral oil

1 pound chicken meat (breast, thigh, or your preference), uncooked, cut into small cubes

6 cups water

½ cup wild rice

1 package Frontier Co-op® Chicken Noodle Soup Mix

½ cup heavy cream

Directions

1. In a 2-quart (or larger) stock pot, heat oil over medium heat. Add chicken and brown for 5 to 7 minutes, until cooked through.
2. Remove chicken and set aside.
3. In same pot, bring 6 cups water to a boil.
   Add wild rice, reduce to a simmer and cook for 40 minutes, covered, until rice is done.
4. Add Chicken Noodle Soup Mix, heavy cream and cooked chicken.
5. Bring to a boil and cook for 2 minutes.
6. Serve and enjoy.
    

Chef Suggestions:

Garnish with cracked pepper, fresh chopped parsley or homemade croutons.

A shortcut on a hearty classic, expertly flavored and thickened using our Chicken Noodle Soup Mix, and made easily in a baking pan. This chicken pot pie recipe also gives you three "crust" options: use pie crust, biscuits, or puff pastry!

Hands-On Time: 30 minutes

Total Time: 1 hour 20 minutes

Makes: 6-8 servings

Ingredients

2 tablespoons neutral oil

1 pound chicken meat (breast, thigh, or your preference), uncooked, cut into small to medium cubes

1 bag (12 ounces) frozen vegetables

6 cups water

½ cup cornstarch

1 package Frontier Co-op® Chicken Noodle Soup Mix

1 large egg

1 tablespoon water

2 (9-inch) unbaked pie crusts

Directions

1. Preheat oven to 400 degrees.
2. In 4- to 6-quart stock pot, heat oil over medium-high heat for 1 minute.
3. Add chicken and brown for 5 to 7 minutes.
4. Add frozen vegetables and cook for 2 to 3 minutes.
5. Whisk together water, cornstarch and Chicken Noodle Soup Mix; add to stock pot. Bring to a boil, and boil for 5 minutes.
6. Meanwhile, grease the bottom and sides of a 9-x-13-inch baking pan.
7. Remove chicken mixture from heat, then carefully pour into baking pan.
8. In a small dish, whisk together egg and water until well combined.
9. On a cutting board, lay pie crusts, overlapping just enough to cover the size of the baking pan, and brush with egg wash.
10. Using a rolling pin, roll pie crust layers to combine slightly, then place pie crust on top of filled baking pan.
11. Cut excess crust off edges of pan, flute edges with fingers, and brush again with egg wash.
12. Bake for 40 minutes, rotating pan once halfway through.
13. Let cool for 10 minutes before serving.
     

Chef Suggestions:

Top with biscuits instead of pie crust: Preheat oven to 375 degrees. Follow directions through step 7. Gently place biscuits on top of filled baking pan. Bake for 20 minutes.

Top with puff pastry: Follow directions through step 7. Top filled baking pan with two sheets of puff pastry. Bake at 400 degrees for 35 to 40 minutes.

By adding three ingredients to our Chicken Soup Mix, you create a classic Italian comfort soup. This Zuppa Toscana recipe makes a hearty soup with lots of flavor. A little spice from the sausage and earthiness from the kale. Just serve with warm crusty bread.

Hands On-Time: 12 minutes

Total Time: 30 minutes

Makes: 6-8 servings

Ingredients

1 teaspoon neutral oil

1 pound ground hot Italian sausage

1 package Frontier Co-op® Chicken Noodle Soup Mix

6 cups water

4 cups kale, de-ribbed and torn into smaller pieces

¼ - ½ cup heavy cream to taste, optional

Directions

1. In a 4-quart (or larger) stock pot, heat oil over medium-heat.
2. Add sausage and brown for 5 to 7 minutes.
3. Add Chicken Noodle Soup Mix and water, stirring to combine.
4. Bring soup mixture to a boil, then reduce heat to low and cook for 12 minutes.
5. Add kale and cook for 3 to 5 minutes.
6. Remove soup from heat, stir in heavy cream if desired, and serve.
    

Chef Suggestion:

For a white bean and kale soup, replace sausage with one can of cannellini beans.