This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Jo's Baked Garlic Soup

x

Stephen Ceideburg 2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine 4 Or 5 cloves fresh garlic,
-minced 1 Bay leaf
2 ts Salt
1 t Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream
Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA. "I'll never live this down;' teased grandmotherly Jo Stallard as she was crowned with a tiara of fresh garlic and draped in garlic wreaths. A vegetarian, Jo has turned her cooking talents to adapting recipes for meatless cooking. This delicious soup has always been a winner with her friends, she says, and so it was, too, with the 1980 Great Garlic Cook-off celebrity judges. Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15 minutes longer. Do not allow to boil.

How To make Jo's Baked Garlic Soup's Videos

Relevant Articles

Menu