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Cheesy Bean Soup

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

 

 

Cheesy Bean Soup

1 lb. ground beef
1 can cheese soup
1  14 oz. can chicken broth
16 oz. cheese, processed with jalapeno peppers
15 oz. kidney beans, well drained
15 oz. black beans, well drained
1 cup Robert Rothschild Farm Raspberry Salsa

Sauté ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and broth and bring to a very gentle simmer. Add the cheese with jalapeño peppers, and stir until melted. Remove from heat. Stir in beans and Raspberry Salsa and bring back to a simmer. Cook 20 minutes and serve with dark rye bread. This soup is delicious!