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Black Bean Soup With Sour Cream and Mango Salsa


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 cups black beans
  • 1 cup onion
  • 1 carrot
  • 2 stalks celery
  • 3 slices bacon
  • 2 cups chicken stock
  • salt and pepper
  • 4 bay leaves

Directions

  • Combine all the ingredients and add enough water to cover the beans.
  • Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked.
  • Add more water as required.
  • Remove bay leaves and puree the soup in a blender.
  • Then pass the soup through a fine sieve to remove the skins of the beans.

Southwest Vegetable Soup


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 (14 ounce) cans chicken broth
  • 1/2 cup cheddar cheese
  • 2 tablespoons southwest seasoning
  • 3 tablespoons cilantro leaves
  • 2 cloves garlic
  • 2 (14 ounce) cans Mexican-style tomatoes
  • 1 yellow onion
  • 6 green onions
  • 1 (14 ounce) can red kidney beans
  • 1 (14 ounce) can cut green beans
  • 1 (14 ounce) can corn
  • 3 corn tortillas

Directions

  • In a blender blend Sue Bee® honey, stewed tomatoes, green onions, garlic, cilantro, onion and seasoning.
  • In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
  • Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
  • Add red kidney beans, bring to a boil then simmer for 10 minutes.
  • Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
  • In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

Secret Ingredient Curried Cauliflower Soup


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 tablespoons olive oil
  • 1 cup onion
  • 1 tart apple
  • 1 tablespoon curry powder
  • 1 garlic clove
  • 6 cups cauliflower
  • 4 cups vegetable broth
  • 1 teaspoon rice wine vinegar

Directions

  • Saute onions in oil in large stock pot for 5-7 minutes or until soft and golden.
  • Add apple, curry powder and garlic and cook 2 minutes more or until curry powder turns
  • deep yellow.
  • Add cauliflower and vegetable broth and bring to a simmer.
  • Cover, reduce heat to medium low and simmer 20 minutes.
  • Cool 20 minutes then blend in food processor or blender until smooth.
  • Stir in Sue Bee® honey and vinegar. Season with salt to taste.

Pumpkin Soup with Honey and Cloves


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 tablespoons butter
  • 2 large carrots
  • 2 stalks celery
  • 1 large onion
  • 2 lbs pumpkin
  • 6 cups chicken stock
  • 5 whole cloves
  • 1/2 cup whipping cream

Directions

  • Melt butter in Dutch oven over medium-high heat.
  • Add carrots, celery and onion; saute until tender, about 8 minutes.
  • Add pumpkin, 6 cups stock and cloves.
  • Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
  • Pour soup in batches in blender.
  • Return to Dutch oven.
  • Stir in Sue Bee® honey and cream; bring to simmer.
  • Season to taste with salt and pepper.
  • Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

Curried Butternut Squash Soup


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • salt and pepper
  • 1 teaspoon curry powder
  • 1 tablespoon curry powder
  • 6 cups low sodium chicken broth
  • 1 (2 1/2 lb) butternut squash
  • 4 garlic cloves
  • 1 medium onion
  • plain low-fat yogurt plain low-fat yogurt

Directions

  • Heat oil over medium heat in a 6qt stockpot.
  • Add onions and garlic and saute until soft, about 6 to 7 minutes.
  • Add squash, broth, curry powder and salt and pepper and bring to a boil.
  • Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
  • Remove from heat and stir in Sue Bee® honey and butte. Puree until smooth.
  • Season with salt and pepper to taste.
  • Ladle into serving bowls and add a dollop of yogurt.

Curried Cauliflower Soup


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 tablespoons olive oil
  • 1 small onion
  • 1 medium tart apple
  • 1 tablespoon curry powder
  • 1 garlic clove
  • 1 large cauliflower
  • 4 cups soup broth
  • 1 teaspoon rice wine vinegar

Directions

  • Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
  • Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
  • Add the cauliflower and veggie broth. Bring to a simmer and cover.
  • Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
  • Stir in the Sue Bee® honey and vinegar.
  • Season with salt if desired.

Curried Cream of Carrot Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 1 large onion
  • plain yogurt plain yogurt
  • 1/2 cup light cream
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1 bay leaf
  • 3 1/2 cups chicken broth
  • 2 lbs carrots
  • 1/8 teaspoon cinnamon
  • 1 tablespoon curry powder
  • 2 tablespoons butter
  • 1 teaspoon minced peeled ginger root
  • 1 teaspoon minced garlic
  • chopped scallion

Directions

  • In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  • Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  • Add carrots, stock, bay leaf, thyme, pepper and 1 cups water. Heat until boiling.
  • Simmer mixture, covered, for 30 minutes.
  • Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  • Whisk in Sue Bee® honey, cream and salt to taste.
  • Ladle into bowls and top each serving with a dollop of yogurt and a sprinkling of scallion.

Easy Pumpkin Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 1/4-1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons prepared polenta
  • 1 1/2 cups skim milk
  • 1 (15 ounce) can pumpkin
  • 3 cups vegetable broth
  • 1 medium onion
  • 1 pinch salt and pepper

Directions

  • Melt butter in a skillet over medium heat.
  • Cook chopped onions until soft and golden brown.
  • Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  • Stir in Sue Bee® honey, onions, milk, polenta, cinnamon, cardamom, nutmeg, salt and pepper (pressed garlic might be suitable at this time).
  • Make sure that the ingredients do not clump but are spread throughout the soup.
  • Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  • If at this point it seems chunkier or thicker than desired, use an immersion blender or a regular one to liquefy the soup and blend in the onions.
  • Serve warm with pieces of bread if desired.

Apricot Papaya Soup


Ingredients

  • 1 1/2 teaspoons Sue Bee® Honey
  • 1/3 cup apricot nectar
  • 1/2 teaspoon cornstarch
  • 1 1/2 teaspoons brandy
  • 1 dash all spice
  • 1/2 cup papaya

Directions

  • In a small non-metal bowl, stir together apricot, nectar and cornstarch.
  • Stir in Sue Bee® honey, brandy and all spice.
  • Microwave uncovered for 1 to 2 minutes or until thickened and bubbly, stirring every 30 seconds.
  • Stir in fruit.
  • Microwave uncovered for another 30 to 45 seconds or until heated through.
  • Chill thoroughly, if desired.
  • Serve hot or cold.

Honey Lime Gazpacho


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • ice cubes ice cubes
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons grated fresh ginger
  • 2 tablespoons fresh cilantro leaves
  • 3 large ripe tomatoes
  • 1/3 cup lime juice
  • 1 garlic clove
  • 1 jalapeño
  • 2 medium orange sweet bell pepper
  • 2 medium cucumbers
  • lime wedges and green onion

Directions

  • In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeno, and garlic.
  • Process the mixture in a food processor, half at a time, with several on/off turns until you have large chunks.
  • Place all of the mixture in the food processor bowl. Add Sue Bee® honey, lime juice, cilantro, ginger and sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt.
  • Place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.

Leek Soup with Roasted Garlic and Parmesan


Ingredients

  • 3 tablespoons Sue Bee® Honey
  • 1 cup butter
  • 1 1/2 pints cream
  • 3 tablespoons Worcestershire sauce
  • 1/8 cup soy sauce
  • 1 cup parmesan cheese
  • 1 head roasted garlic
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 cups leeks
  • 2 tablespoons butter
  • 3 cups dry white wine
  • 3 cups chicken broth
  • 1 cup flour
  • 1/2 cup butter

Directions

  • Begin by preparing the roux.
  • Melt the butter in a large stock pot.
  • Add the cup of flour a little at a time whisking briskly to avoid lumps.
  • Continue to whisk and cook for at least 3 minutes.
  • Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
  • As the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
  • In a saute pan, melt the butter over medium heat. Add the chopped leaks and saute until tender but not browned. Add to the roux.
  • Add the Sue Bee® honey, red pepper, green pepper, roasted garlic, parmesan cheese, soy sauce and Worcestershire sauce.
  • Let simmer for 30 minutes stirring often.
  • With the heat low, stir in the cream and then the 1/2 cup butter to finish.
  • Serve soon.

Low Fat Peaches and Cream Soup


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 8 medium sized peaches
  • 1 1/2 cups cold water
  • 1/2 lemon
  • 1 cup plain nonfat yogurt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 tablespoons Splenda sugar substitute

Directions

  • Peel and chunk the peaches.
  • In a blender, blend 1 1/2 cups of peaches with 3/4 cup of the cold water, Sue Bee® honey, the juice of lemon and 1/2 cup yogurt. Blend it well and put it in a pitcher or bowl.
  • Add another 1 1/2 cup of the peaches, cinnamon, nutmegand vanilla, and the remaining 1/2 cup yogurt. Blend well.
  • Add to the first mix already in the pitcher or bowl.
  • Add the remaining 1 cup of peach chunks to the bowl or pitcher along with the Splenda.
  • Blend with a spoon.
  • Cover and refrigerate several hours or overnight.

Minted Honeydew Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 lbs ripe honeydew melon
  • 1/4 cup fresh mint leaves
  • 3 tablespoons freshly-squeezed lime juice
  • salt
  • fresh mint sprig
  • thin lime slice

Directions

  • Process the ingredients in batches in a blender or food processor until smooth.
  • Cover and chill at least 1 hour.
  • Taste, adding additional lime juice, if necessary, and salt.
  • Serve in individual chilled bowls, garnished with lime slices and mint sprigs, if desired.

My Tomato Romano Soup


Ingredients

  • 1/2 teaspoon Sue Bee® Honey
  • 1/4 cup butter
  • 1/2 lb pecorino romano cheese
  • 1/2 lb cream cheese
  • 6 tablespoons dry sherry
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 4 (28 ounce) cans chopped tomatoes
  • 2 garlic cloves
  • 3 cups onion
  • salt & fresh ground pepper

Directions

  • Heat butter in a pot.
  • Add onions and garlic. Saute 5 minutes.
  • Add Sue Bee® honey, tomatoes, rosemary, basil and sherry. Bring to a boil. Reduce. Cover. Simmer 30 minutes.
  • Puree in batches. Return to pot.
  • Whisk in the cheeses until blended and creamy.
  • Heat through. Season with salt and pepper.

Oven Baked Vegetable Soup


Ingredients

  • 2 teaspoons Sue Bee® Honey
  • 1 onion
  • 4 ripe tomatoes
  • 2 bay leaves
  • 4 rosemary sprigs
  • 4 tablespoons vegetable oil
  • 175 g swede
  • 1 large parsnip
  • 1 leek
  • 2 large carrots
  • 2 garlic cloves
  • 5 cups vegetable stock

Directions

  • Preheat oven to 400 F.
  • Toss all vegetables except tomatoes with Sue Bee® honey and oil in a roasting dish. Add the herbs and roast for 30 minutes.
  • Add tomatoes, reduce heat to 375 F and roast for another 30 minutes.
  • Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency.
  • Place soup in an ovenproof dish and bake for a further 20 minutes.
  • Serve with hot buttered toast.

Honey Mustard Grilled Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/3 cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

Directions

  • Heat grill to medium.
  • In a shallow bowl, mix the mustard, Sue Bee® honey, mayonnaise and steak sauce. Set aside small amount of the honey mustard sauce for basting and dip the chicken into the remaining sauce to coat.
  • Lightly oil the grill grate. Grill chicken over indirect heat for 18-20 minutes, turning occasionally or until juices run clear.
  • Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning.

Honey Fried Chicken Strips


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 whole, skinless, boneless chicken breasts
  • 1 bunch parsley
  • 3/4 cups self-rising flour
  • 1/2 cup milk
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • Salad oil

Directions

  • Cut chicken lengthwise into 1-inch wide strips.
  • Chop enough parsley to make 1/3 cup.
  • In a large bowl, mix flour, milk, Sue Bee® honey, lemon pepper seasoning, salt and chopped parsley. Stir in chicken; set aside.
  • In 5-quart Dutch oven, heat 1-inch salad oil to 325 F on deep fat thermometer (or heat oil in deep fat fryer set at 325 F).
  • Fry chicken strips a few at a time about 5 minutes or until chicken is cooked through and outside is golden.
  • With slotted spoon, remove chicken to paper towels to drain then serve.

Mahogany Honey Chicken Wings


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 pounds chicken wings, split and tips discarded
  • 1/2 cup soy sauce
  • 1/4 cup molasses
  • 2 tablespoons chili sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely chopped

Directions

  • Place chicken in a shallow, medium dish.
  • In a medium bowl, mix soy sauce, Sue Bee® honey, molasses, chili sauce, ground ginger and garlic.
  • Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
  • Heat oven to 375 F.
  • In a large baking dish, arrange chicken in a single layer.
  • Bake approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Spicy Honey-Brushed Chicken Thighs


Ingredients

  • 6 tablespoons Sue Bee® Honey
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking Spray
  • 2 tablespoons cider vinegar

Directions

  • Heat Broiler.
  • Combine garlic powder, chili powder, salt, ground cumin, paprika and ground red pepper in a large bowl. Add chicken; toss to coat.
  • Place chicken in broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  • Combine Sue Bee® honey and vinegar in a small bowl, stirring well.
  • Remove chicken from oven; brush ¼ cup honey mixture on chicken.
  • Broil 1 minute. Remove chicken from oven and turn over.
  • Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chinese Style Spareribs


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 lbs pork ribs
  • 2 cups boiling water
  • 2 beef bouillon cubes
  • 4 cloves garlic
  • 1 teaspoon salt
  • 6 tablespoons soy sauce
  • 1 tablespoon red food coloring

Directions

  • Mix all ingredients together.
  • Add ribs and marinate 24 hours.
  • Bake at 350 degrees for 45 minutes.
  • Serve with white rice.

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