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2. Meanwhile, remove the soy sauce packet from the frozen vegetables and defrost it in the microwave until thawed, 1 to 2 minutes. Add the soy sauce packet to the chicken broth, stirring to combine. Once the broth is boiling, add the frozen vegetables. Reduce the heat to medium, and let the vegetables cook for 5 minutes. Add the mini wontons and cook for 2 to 3 minutes longer.

3. Meanwhile, crack the eggs into a small liquid measuring cup. Whisk the eggs with a fork until beaten.

4. Return the heat to high. When the broth is at a substantial boil, pour the beaten eggs in a thin, steady stream into the soup and stir the soup as the eggs hit the broth. Stir to combine. Season to taste with salt and pepper.

TURKEY and VEGETABLE CHILI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1 (12-ounce) package frozen

Trader Joe’s Turkey Bolognese

1/2 (1.3-ounce) packet Trader

Joe’s Taco Seasoning Mix

1 (13.4-ounce) jar Trader Joe’s

Ratatouille

1 (15.5-ounce) can pinto beans

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

Trader Joe’s Salsa Tortilla Chips,

as needed

OPTIONAL TOPPINGS:

sour cream, grated cheese,

salsa, pumpkinseeds

By using Trader Joe’s Fully Cooked Turkey Bolognese and Trader Joe’s Ratatouille, most of the work has already been done for you in this stew.

1. In a medium pot, add the turkey Bolognese and taco seasoning and stir to combine. Then add the ratatouille, pinto beans (liquid included), salt, and pepper. Bring to a boil over high heat. Then reduce the heat to low and let simmer for 10 minutes.

2. Ladle the chili into bowls and crumble tortilla chips on top. Serve with optional toppings, if using.

BEEF UDON SOUP

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 15 minutes

1 tablespoon canola oil

1 ( 10-ounce) bag sliced cremini

mushrooms

3 cups beef broth

1/4 teaspoon kosher salt, or

more

1/4 teaspoon freshly ground

black pepper, or more

1 (10-ounce) container Trader

Ming’s Ginger Peanut Noodle

Salad, gently chopped

Asian soups are always brimming with flavor, usually because of their long cooking times, but this beef udon soup provides an Asian soup fix in a snap.

1/2 pound Trader Joe’s Shaved Beef Steak

1. In a medium pot, heat the oil over medium-high heat until shimmering. Add the mushrooms and sauté, stirring occasionally, until they begin to release their liquid, 5 to 8 minutes. Stir in the beef broth and increase the heat to high. Bring the broth to a boil, then add the salt and pepper.

2. Stir in the noodles. Carefully drop in the raw beef slices. Cook until the beef turns brown, about 1 minute. Remove the soup from the heat, taste, and adjust the seasonings with salt and pepper.

LOADED POTATO SOUP

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 15 to 20

minutes

1/2 (28-ounce) package frozen

Trader Joe’s Mashed Potatoes

(about 25 medallions)

1 cup whole milk

2 cups chicken broth, or 2 cups

hot water plus 2 (9.6-gram)

pouches Trader Joe’s Savory

Chicken Concentrate

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

8 slices Trader Joe’s Fully

Cooked Uncured Bacon

2 scallions, chopped

1/2 (8-ounce) package Trader

Joe’s Shredded Pepper Jack

Cheese Blend

Similar to a loaded baked potato with all the fixings, except in a dreamy soup.

1. In a medium pot, add the potatoes, milk, chicken broth, salt, and pepper, and heat over medium-high heat, stirring every few minutes, until the potatoes have melted, 10 to 15 minutes.

2. Meanwhile, arrange the bacon slices between layers of paper towels in a small microwave-safe dish. Microwave on high until crispy, 30 to 45 seconds. Crumble the bacon into bits and combine with the scallions and cheese in a small bowl.

3. Once the potato soup is thick and bubbling, ladle into bowls. Generously top with the bacon and cheese mixture.

TOMATO-MEATBALL SOUP with CHEESE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1 (15-ounce) can Trader Joe’s

Organic Tomato Sauce