TM
Midwest’s Top Processor of Fresh, Pre-cut Fruits & Vegetables
Hearty Garden Vegetable Soup — Anytime is Soup-Time
Capture the rich flavors of summer with
this chunky vegetable soup.
Ingredients:
G.O. Fresh Chopped Carrots, Celery,
Onions and Tomatoes
G.O. Fresh kernel corn
16 oz. canned Kidney beans
3 Quarts Chicken Stock
3 Bay Leaves
5 Peppercorns
Kosher Salt
Minced G.O. Fresh Parsley
Directions:
Fill large stock pot with 3 Quarts Chicken Stock. Add bay leaves and peppercorns. Add the carrots and simmer until they become crisp-tender. Add the remaining vegetable and kidney beans. Simmer for an additional 15-20 minutes. Season to taste with Kosher Salt. Garnish with minced parsley.
Tomato Basil and Roasted Garlic Soup — A Simple but Elegant Soup
This soup can be served warmed with fresh crusty baguette or as a cold summer soup. Either way, you’ll enjoy the rich combination of flavors and the wonderful colors of fresh tomatoes and basil.
Ingredients:
2-3 Lbs of G.O. Fresh Chopped Tomatoes
4 cloves of roasted garlic
Tabasco sauce to taste
1 1/2 tsp balsamic vinegar
1/3 cup of fresh basil leaves, washed and dried
Kosher Salt salt and pepper
Dollop of plain yogurt
Aged cheddar cheese
Sprig of fresh basil
Directions:
Roast head of garlic in a small skillet at medium heart. Roast for approximately 20 minutes, turning occasionally, until the skin is browned and the garlic is soft.
Using small batches of garlic and tomatoes, puree together in a food processor.
Return ingredients to a stock pot, add balsamic vinegar, tabasco sauce and Kosher salt and pepper to taste. If you wish to serve this soup cold, chill ingredients at this point for 5 hours or prepare a full day ahead.
Before serving, stir in chopped fresh basil. Add a dollop of plain yogurt and a sprinkle of your favorite aged cheddar cheese. Garnish with a fresh sprig of basil and serve.
Kale, Lentil, and Sausage Soup — A Hardy Blend of Flavors
Ingredients:
2 lb. smoked kielbasa, sliced thin #1906981
4 teaspoons vegetable oil
8 garlic cloves minced
6 cups of thin sliced onions #6519623
2 cups of lentils, picked over
6 cups of water
6 cups of chicken broth
8 cups Kale #9917261 chopped (after center & stems are removed)
4 tablespoons Balsamic vinegar
Directions:
1. In a heavy pan brown sausage over medium heat and transfer to
paper towel to drain.
2. In the same pan add vegetable oil and garlic, cook ‘til golden then
Add onions stirring until softened.
3. Add water, broth, lentils, and sausage simmer covered for one hour.
4. Add kale, simmer, uncovered, until tender, about 8 to 12 minutes.
5. Add vinegar and salt and pepper to taste.