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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Cheeseburger Soup Recipe

Sometimes just the name of a recipe will ensure your family will enjoy dinner. That’s certainly the case with this easy Cheeseburger Soup recipe. And with fresh veggies this can easily become one of your favorites. Our multi-purpose Beef Roast Seasoning is the main seasoning with lean ground beef. Enjoy! This is a soup that you can easily double, and freeze half for serving later. See the asterisk below.

  • Yield:5

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:25 Minutes


  • 1 lb

    lean ground beef

  • 1/4 cup

    chopped white onion

  • 2 each

    chopped carrots

  • 1 each

    stalk chopped celery

  • 4 cups

    chicken broth

  • 2 each

    medium potatoes, chopped

  • 1/4 cup


  • 2 teaspoon

    Beef Roast Seasoning

  • 1/2 cup + 1 cup

    heavy whipping cream

  • 2 cups

    shredded 3-cheese blend

  • 1/4 cup

    sour cream


Start browning the ground beef in a large soup pot. When most of the pink is gone, add the chopped onion, carrots, and celery. Let the grease from the beef cook the veggies until they are slightly tender, about 5 minutes.

Drain off the grease, and place back in the soup pot. Pour in the chicken broth and bring to a boil.

Meanwhile peel and chop the potatoes. Add to the boiling pot, cover and simmer until tender, about 20 minutes.*

In a small cup combine the flour and 1/2 cup of heavy whipping cream. Stir until the lumps are gone. Add the Beef Roast Seasoning. Pour in to the pot along with the additional cup of cream. Bring back to a boil and cook until thickened.

Remove from the heat, add the shredded cheese and sour cream. Stir until melted. Serve immediately!

*At this point, you can cool to room temp, and freeze for up to 6 months if you used fresh ground beef that had not been frozen before cooking. Let the soup thaw overnight in the fridge. Add to a soup pot and bring to a boil. Continue with recipe above after the asterisk.

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