Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.

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Other Soups


CHILI MAC SOUP
Bob Evans Recipe

1 pound Bob Evans Original Recipe Sausage Roll
1 small onion, diced
1/2 cup green pepper, diced
1 (15 oz) can tomato sauce
1(14.5 oz)  can diced tomatoes
1 1/2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon Italian seasoning
1 cup elbow macaroni
1 cup grated cheddar cheese
1 bunch green onions chopped (optional)

In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with cheddar cheese.



SAUSAGE AND KALE SOUP
Bob Evans Recipe



1 lb. Bob Evans Zesty Hot Roll Sausage
1 lb. Bob Evans Italian Roll Sausage
1 tablespoon oil
1 1/2 cups onion, chopped
3 medium potatoes, diced
8 cups chicken broth
1 bunch kale, chopped
1/2 teaspoon nutmeg (optional)
12 slices baguette
1 tablespoon olive oil
1 tablespoon Parmesan cheese (optional)


In large saucepan over medium heat, add oil and onions. Cook until softened. Crumble and cook sausage until browned and cooked through. Add potatoes, broth, kale and nutmeg. Bring to a boil. Cover and reduce heat to simmer for one hour. For a creamier texture, some of the soup can be pureed in a blender.

To serve: brush baguette slices with oil (and Parmesan if desired) and broil until toasted. Place 2 slices in each soup bowl. Pour soup over bread and serve.


CHICKEN AND SAUSAGE GUMBO
Bob Evans Recipe


1 pound Bob Evans Zesty Hot Sausage Roll
3 tablespoons flour
4 cups chicken stock
1 (28 oz) can diced tomatoes (not drained)
3 cups shredded chicken
1 (12 oz) bag frozen Cajun or Gumbo vegetable blend
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1-2 dashes Hot sauce (optional)
1/2 cup frozen okra (optional)
Salt & black pepper to taste
1/4 cup long grain rice

Heat a 4-quart pot over medium heat. Cook and crumble sausage until brown. Add flour and cook 2-3 minutes. Deglaze the pan with chicken stock being sure to scrape the bottom of the pan. Combine the rest of ingredients and bring to boil. Turn down heat to low and simmer for 20-25 minutes stirring frequently the bottom to prevent the rice from burning.


SAUSAGE VEGETABLE SOUP
Bob Evans Recipe


1 pound Bob Evans Original Recipe Sausage Roll
1 (20 oz) package Bob Evans Home Fries diced potatoes
3 (14.5 oz) cans reduced sodium chicken broth
1 (16 oz) package frozen mixed vegetables
1 (8 oz) can tomato sauce

In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add remaining ingredients. Cover and cook on low 6 to 8 hours.





SAUSAGE CORN CHOWDER
Bob Evans Recipe

1 pound Bob Evans Original Recipe, Zesty Hot or Savory Sage Sausage Roll

1 cup diced onions
1 cup diced red bell peppers
2 tablespoons all-purpose flour
4 cups milk
2 (15 oz) cans sweet cream style corn
1/4 teaspoon garlic powder
Salt & black pepper to taste
3 teaspoons sliced green scallions (optional)

Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain sausage. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.


Source:  Bob Evans


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