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Soups

Our soup recipes will warm you like a hug anytime.

Corn and Wild Rice Soup With Pioneer Sausage

Ingredients

  • 12 ½ cups canned low-salt chicken broth
  • 1 ¼ cups wild rice
  • 6 ¼ cups frozen corn kernels, thawed
  • 2 tbsp vegetable oil
  • 10 ounces cooked Pioneer Sausage
  • 3 carrots, peeled & diced
  • 2 medium onions, chopped

Preparation

Simmer 5 cups of broth & wild rice over medium heat for 40 minutes until all liquid is evaporated. Puree 3 ¾ cups of corn and 1 ½ chicken broth. Sauté sausage in heated vegetable oil until browning. Add carrots & onions, stirring for 3 minutes. Add remaining 6 cups of broth and simmer on low heat for 15 minutes. Add remaining wild rice, corn puree and corn kernels to soup and simmer for another 15 minutes. Season with salt & pepper. Garnish with chives & parsley.

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Minestrone With a Pioneer Twist

Ingredients

  • 1 package Pioneer Minis, cut into coins
  • ½ cup chopped onion
  • 5 cups beef broth
  • 3 cups water
  • ½ cup dry white beans
  • 6 oz. tomato paste
  • 1 bay leaf
  • ½ tsp. oregano paste
  • ½ tsp. basil leaves
  • 2 tbsp chopped parsley
  • ¼ tsp. pepper
  • 2 cups zucchini slices
  • ½ cup macaroni
  • 1 - 10 oz. package frozen mixed veggies
  • ½ cup grated parmesan cheese

Preparation

Fry cut-up sausage in large crock-pot until almost done. Add onion and sauté till tender. Add broth, water and beans. Bring to boil and simmer 1 hour. Stir in tomato paste, bay leaf, oregano, basil, parsley and pepper. Boil gently for 30 minutes. Add macaroni, zucchini and veggies. Heat to boiling. Reduce heat and boil gently for 8 - 10 minutes. Discard bay leaf before serving. Sprinkle with parmesan cheese before serving

Variation: Sprinkle mozzarella cheese on top of soup once it has been ladled into bowls and broil till cheese is melting and bubbly.
 

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Corn and Pioneer Sausage Soup

Ingredients

  • 2½ cups chopped onions
  • ½ cup each chopped green and red peppers and celery
  • 6 tbsp butter
  • 1½ lbs fully cooked Pioneer Sausage, cut into ¼ inch pieces
  • 3 garlic cloves, minced
  • 4 cans Italian-style tomato sauce
  • 3 packages frozen corn
  • 2 cans Italian diced tomatoes
  • 2 cups water
  • 3 bay leaves
  • 1½ tsp each of dried basil, oregano and thyme
  • ½ tsp pepper
  • ¼ tsp dried marjoram

Optional ingredient

  • ¼ tsp hot pepper sauce

Preparation

In Dutch Oven or soup kettle, sauté onions, peppers and celery in butter until tender. Add sausage and garlic. Cook for 8 - 10 minutes or until heated. Stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.

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Pioneer Sausage Soup

Ingredients

  • 2 cups chopped onions
  • 2 tbsp butter
  • 2 cups cubed cooked chicken
  • 1 lbs Pioneer Sausage, cut into bite size pieces
  • 3 cups sliced celery
  • 3 cups sliced summer squash
  • 2 cups chicken broth
  • 1 can Tomato Sauce
  • ¼ cup minced fresh parsley
  • 2 tbsp cornstarch
  • 2 tbsp poultry seasoning
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp pepper

Optional ingredient

  • 1 tsp liquid smoke

Preparation

In a small skillet, sauté onions in butter until tender. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook on high for 5 - 8 hours or until vegetables are tender. Yields 6 - 8 servings.

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Pioneer Sausage and Green Bean Soup

Ingredients and Preparation

Use your Pioneer Sausage as your soup base. Add chopped onions, parsley and Summer Sausage (optional), cubed potatoes and green beans. Boil over medium heat until potatoes are done. Simmer until ready to serve.

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Spicy Pasta, Bean and Pioneer Sausage Soup

Ingredients

  • 2 15- to 16-ounce cans Garbanzo beans (chickpeas)
  • 2 tbsp olive oil
  • 1 pound Pioneer Jalapeno Patties, cubed
  • 4 tsp chopped fresh rosemary/basil
  • 2 large garlic cloves, chopped
  • ¼ tsp dried crushed red pepper
  • ¼ cup tomato paste
  • 5 cups canned low-salt chicken broth
  • 2 cups small pasta (Orecchiette)
  • 1 ½ cups grated romano/parmesan cheese

Preparation

Strain liquid from canned beans into blender. Add 1-cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausage, rosemary/basil, garlic and crushed red pepper. Sauté until sausage are cooked through, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in ¼ cup cheese. Season with salt and pepper. Serve, passing remaining 1 ¼ cups cheese to sprinkle on top.

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French Lentil Soup With Pioneer Sausage

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped
  • 1 ¼ cups lentils (preferably French Green)
  • 6 cups water
  • 1 ½ tsp salt
  • ¼ tsp black pepper
  • 4 oz Pioneer Sausage
  • 1 tsp Balsamic vinegar, or to taste

Preparation

Heat 2 tbsp oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into ½ inch thick pieces. Add sausage to soup and stir in vinegar.

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Split Pea Soup With Pioneer Sausage and Potato

Ingredients

  • 5 fully cooked Spicy/Plain Pioneer Sausage, cut into ½ inch cubes
  • 1 12-ounce Russet potato, peeled, diced
  • 1 large onion, chopped
  • 1 ½ tsp fresh rosemary, chopped
  • 1 ¼ cups green split peas, rinsed
  • 4 cups low salt chicken broth

Preparation

Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to a simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by ¼ cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

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