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Recipes

Potato and Lentil Chowder

 

Ingredients

 

1 cup lentils

3 cups water

 1 chopped onion

 2 diced cloves garlic

 1 diced potato

 3/4 cup reconstituted Sammi’s Best Soy

 Salt and pepper to taste (or Mrs. Dash)

 

Preparation: In soup pot bring to boil lentils, water, onion, garlic and potato. Simmer 30 minutes until well cooked and soft. Blend all seasonings to taste and add reconstituted Sammi’s Best Soy. Gently reheat over low heat. Serve with sourdough bread or your choice.

 

Vegetable Bean Chowder

 

Ingredients

 

½ cup chopped onion

½ cup chopped celery

2 cups water

½ tsp salt

2 cups cubed, peeled potatoes

1 cup carrot slices

1 can (15 oz.) cream-style corn

1 can (15 oz.) cannellini beans drained and rinsed

¼ tsp dried tarragon leaves

¼ tsp ground black pepper

2 cups Sammi's Best Soy milk (liquid)

2 tbsp cornstarch

 

Preparation:Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat until hot. Add onion and celery. Cook and stir 3 minutes or until crisp-tender. Add water and salt. Bring to a boil over high heat. Add potatoes and carrot. Reduce heat to medium-low. Simmer, covered, 10 minutes or until potatoes and carrot are tender. Stir in corn, beans, tarragon and pepper. Simmer, covered, 10 minutes or until heated through. Stir milk into cornstarch in medium bowl until smooth. Stir into vegetable mixture. Simmer, uncovered, until thickened. Makes 5 servings

 

 

 

Crockpot Vegetable Soup

 

Ingredients

 

1 16 oz. pkg frozen or fresh whole kernel corn thawed

1 10 oz. pkg frozen or fresh sliced okra thawed

1 10 oz. pkg baby lima beans thawed

1 medium onion diced

2 cloves garlic minced

3 5.5 oz. cans V-8 vegetable juice

2 14.5 oz. cans Cajun-style stewed tomatoes

1 cup water

3 tbsp vegetable broth concentrate

1 tsp hot sauce

1 tsp vegetarian Worcestershire sauce

 

Preparation: Combine all ingredients in a 5-quart crockpot. Cook, covered, on high for 5 to 6 hours 

 

 

Hearty Split Pea Soup

 

Ingredients

 

2 cups dried split peas

2 tbsp unsalted butter

1 large onion chopped

2 carrots peeled and chopped

1 bay leaf

6 cups water or chicken stock

½ pound spinach, tough stems removed and finely chopped

Sammi's Best Soy or Whey & Rice for thinning

1 tsp salt

½ tsp ground pepper

3 slices crumbled cooked bacon or pancetta optional

 

Preparation: Pick over split peas and discard any misshapen peas or stones. Rinse peas and drain. In saucepan, over medium heat, melt butter. Add onion and sauté about 10 minutes, until tender and translucent, stirring occasionally. Add peas, carrots, bay leaf and 6 cups water or stock. Raise heat to high and bring to a boil. Cover, reduce heat to low and simmer 45 minutes, until peas are very soft. If mixture seems too thick, add Sammi's Best™ Soy or Whey & Rice. Discard bay leaf. Add spinach and simmer about 3 minutes, until wilted. Remove soup from heat and let cool slightly. Working in batches, puree in a blender or food processor. Return to clean saucepan and add Sammi's Best™ Soy or Whey & Rice, water or stock as needed to thin to desired consistency. Over medium-high heat, reheat to serving temperature. Season with salt and pepper. To serve, ladle into warmed bowls; sprinkle with crumbled bacon or pancetta, if desired.

 

 

Sammi's Best Recipes

Soup Recipes