DELICIOUS AND HEARTY HOMEMADE SOUP RECIPES
Featuring recipes from Fagan Family Farm & Herd Share Owners Meet your Farmers From left to right: Our daughter, Lydia; our youngest son, Caleb; our oldest son, Andrew; Jamie; our first- born, Hannah with her husband Ken; our son, David; Matt; and our son Isaac.
Fagan Family Farm is owned and operated by Matt and Jamie Fagan of Jacksonburg, Indiana. Matt and Jamie love farming and are proud of the family heritage that is behind it. We are blessed to live on the farm that Matt's grandparents farmed on for 43 years and his great grandparents prior to that.
We believe that the farm is a great place to raise our six children and the family sees it as a privilege to be stewards of God's creation. We raise corn, soybeans, wheat, hay, swine, sheep, beef and dairy cows.
We are able to offer farm fresh milk for your own homemade soups through our dairy herd share program. If you are interested in joining, please contact us through our website.
May our soup recipes bring warmth and comfort to your home!
www.faganfamilyfarm.com Creamy Chicken & Rice Soup Warm comforting soups hit the spot on a cold day. This soup is a hit with the Fagan Family. Plus it easy to make!
1 c. chopped carrots 2 cups water 1 c. celery, diced 2 cups of Fagan Family Farm Fresh Milk with the cream 1 onion, diced 1/2 c. melted butter 1 package of Rice-a-Roni long grain & wild rice 1/4 c. flour 2 cups of cooked shredded/chopped chicken salt and pepper to taste 4 cups of chicken broth
Bring the chicken broth and water to a boil and add the veggies, rice and seasoning packet. Cook until veggies are tender. Add the chicken. On medium heat, add the milk. Whisk the flour into the melted butter and add it to the soup by whisking it all in until completely smooth. Season with salt and pepper. Turn the soup down to low for at least 15 minutes or until ready to serve.
Note: The chicken can be substituted with turkey. This soup is a great way to use up your leftover turkey from Thanksgiving!
Easy Clam Chowder This recipe from Jennifer Isaacs, who is one of our herd share owners, won our recipe contest with this wonderful soup.
4 slices bacon, diced 1 cup vegetable or chicken stock 2 tablespoons unsalted butter 2 (6.5-ounce) cans chopped clams, juices reserved 2 cloves garlic, minced 1 bay leaf 1 onion, diced 2 russet potatoes, peeled and diced 1/2 teaspoon dried thyme Kosher salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley leaves 2 cups Fagan's milk
Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in 1 cup milk, vegetable stock, clam juice, and bay leaf, and cook, whisking constantly until slightly thickened about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender about 12-15 minutes. Stir in remaining cup of milk, crumbled bacon, and clams until heated through about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more milk can be added until the desired consistency is reached. Serve immediately, garnished with parsley.
F A G A N F A M I L Y F A R M . C O M Summer Squash & Bacon Soup Here is a family favorite from Don Heaslip, another one of our fabulous herd share owners.
1-large summer squash, peeled and cut into 1” cubes 2 c. Farm Fresh Milk 1 large onion diced shredded cheddar cheese (optional) 1/2 stick of butter chopped up green onion (optional) 1” slice of Velveeta Cheese nutmeg, salt, pepper to taste ½ # of thick sliced bacon (I use Rihms Pepper Bacon) save the grease 32 oz of chicken broth
In a soup pan, melt the butter and sauté the onions until they are translucent. Add the chicken broth, farm fresh milk and summer squash and simmer for about ½ hour or until squash is soft and tender. Using an immersion blender, puree until smooth. Add salt, pepper and nutmeg to taste. Cut up the Velveeta and add to the soup, bring to a boil for 5 mins then reduce to simmer for 10-15 mins. Cook bacon until crispy. Crumble it up into the soup. Add about a tbsp. of the bacon grease to the soup for taste. Stir in bacon, top with some chopped green onions and some shredded cheddar cheese and enjoy.
Sausage, Corn & Potato Chowder
This is good on cold and rainy days. We prefer the spicier sausage, but use what you like. I make a big pot of it as we love it and there are five eating at a time. It's even better the next day. The recipe can be reduced by halves if you want a little bit. - Shared with us from our herd share owner, Ronda Davis.
2# ground sausage 1 large onion, diced 5 c chicken broth 8 diced potatoes 2-15oz cans creamed corn 1-16oz bag of frozen corn 4 c farm fresh milk 2 T butter Salt, pepper, to taste. Hot sauce optional to taste.
F A G A N F A M I L Y F A R M . C O M Turkey Soup What to do with the leftover turkey from the holidays? Make Turkey Soup, of course!!
I (Jamie) use the turkey carcass to make broth. It makes such a rich broth that is not only good for you, but adds wonderful flavor to your soup as well.
1 turkey carcass 1 cup of butter
4 quarts of water 1- 1/ 2 cups of flour
1 large onion, chopped 2 cups of Fagan Family Farm milk
3 stalks celery, chopped 3 cups diced cooked turkey
3 large potatoes, diced salt & pepper to taste
In a large soup pot, cook turkey carcass with water to make 3 quarts of broth. Remove bones and reserve meat for soup. Strain the broth. After straining, add the chopped vegetables to 1 quart of broth and bring to a boil. Allow the vegetables to cook for at least 20 minutes or until tender. Add in the diced turkey, your farm fresh milk and the remaining 2 quarts of broth. Melt the butter on the stove or in a microwave and whisk in the flour. Add the flour mixture to your soup and stir well. Season with salt and pepper.
Easy Taco Soup This last recipe we are sharing with you does not call for our fresh milk, but it does contain our flavorful beef.
1 lb. Fagan Family Farm Ground Beef, browned 4 cups of Beef Broth 16 oz. Kidney Beans {1 can} drained 15 oz. Black Beans {1 can} rinsed and drained 1 bag of freezer corn or 1 can of corn 10 oz. Rotel – Diced Tomatoes & Green Chilies {1 can} 1 Ranch Seasoning Mix packet 1 Taco Seasoning Mix packet
Add all of the ingredients into a large pot. Bring to a boil and then simmer for 15 minutes or longer. Stir occasionally. Serve with sour cream, shredded cheese, corn chips or tortilla chips.
F A G A N F A M I L Y F A R M . C O M F A G A N F A M I L Y F A R M . C O M
We'd love to meet you! Maybe you want to know your farmer and know where your milk comes from or maybe you are struggling with digestive issues, allergies or skin problems. Whatever the reason, we would LOVE to provide you with our farm fresh milk.
Visit our Website faganfamilyfarm.com Fagan Family Farm Follow us on Facebook at 1035 N Jacksonburg Rd Fagan Family Farm Cambridge City, IN 47327
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