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.


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


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.


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


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


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


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.

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