Soups
· Appetizers & Beverages· Main Dishes
· Breads & Rolls
· Desserts
Bean Soup by Ann Jager (Nick's Grandma)
1 lb Navy Beans1 onion, chopped
1 T. chopped garlic
1 stalk of celery, diced
1 bay leaf
salt & pepper
1 carrot, diced
1 qt. chicken broth
2 peeled and diced potatoes
1 soup bone (ham)
Soak the beans overnight. Drain and add fresh water. Bring to boil until beans are soft. Add rest of ingredients. Cook until vegetables are tender, about 1 hour. Serve in bowls with garlic toast.
Wild Rice Soup by Carol Davis (former neighbor)
Brown 1 chopped onion, 1 1/2 stalks of celery (diced), 1 c. mushrooms (cut up), 1/2 c. butterAdd: 1 c. flour
2 c. cooked wild rice
8 c. chicken or turkey broth
1 c. half & half
May add Velveeta cheese if desired.
Spicy Tortellini Soup by Christina Kampsen
1 pkg cheese tortellini1 bag frozen garden vegetables or an assortment of cut up fresh vegetables
1 - 1 1/2 c. salsa
1 lb spicy Italian sausage, browned
1 can tomato sauce
4 cups water
Parmesan cheese
Prepare cheese tortellini according to package. In pot, combine tortellini, vegetables, salsa, sausage, tomato sauce, and water. Bring mixture to a boil, then turn down heat. Allow soup to simmer for 10 minutes. Garnish with Parmesan cheese.
If you have a Soup recipe you would like to share please email us at: contact@jagerfoods.com