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Country Kitchen
September 5, 2008 Previous Recipe | Next Recipe
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FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County
SECOND PLACE, SOUTHWESTERN SOUP, Carol Goodson, Houston County
THIRD PLACE, FRUIT SOUP, Karan Tucker, Fayette County
COLD PEACH SOUP, Nancy Farrow, Tallapoosa County
BAKED POTATO SOUP, Susan Sarro, Talladega County
GREEN CHILI SOUP, Margaret Jones, St. Clair County
SANTA FE SOUP, Nancy Davis, Shelby County
CHILLED BLUEBERRY SOUP, Ashley Smith, Russell County
CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County
POTATO SOUP, Virginia Abercrombie, Morgan County
TURNIP GREEN SOUP, Dianne Nall, Monroe County
EIGHT CAN SOUP, Patsy Fincher, Mobile County
BLACK BEAN SOUP, Doris McGuire, Limestone County
BLACK BEAN SOUP, Carole Clements, Lee County
TACO SOUP, Brad Brooks, Lauderdale County
TURNIP GREEN SOUP, Shirley Weeks, Lamar County
FRESH STRAWBERRY SOUP, Eloise Rosser, Jefferson County
REDUCED-FAT TACO SOUP, Frances Loyd, Jackson County
HAM AND BEAN SOUP, Shirley Ezzell, Franklin County
STRAWBERRY SOUP, Virginia Saxon, Etowah County
CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County
HAMBURGER SOUP, Nancy Garrison, Cullman County
PASTA E FAGIOLI, Janice Hollis, Crenshaw County
TACO SOUP, Nora Kelley, Coosa County
JIMMY’S TACO SOUP, Jimmy Jimmerson, Cleburne County
CREAMY CHICKEN VEGETABLE SOUP, Dawn East, Cherokee County
CHEESEBURGER SUPREME SOUP, Lillian Slay, Chambers County
CREAMY SWEET POTATO SOUP, Linda Findley, Calhoun County
CHEESEBURGER SOUP, Dixie Black, Butler County
SANTA FE SOUP, Melita Cantey, Bullock County
CHICKEN ENCHILADA SOUP, Barbara Pool, Blount County
NEW YEAR�S DAY BLACK-EYED PEA SOUP, Jean Fontaine, Baldwin County
PASTA E FAGIOLI, Janice Hollis, Crenshaw County

2 pounds ground beef
1 teaspoon salt
3 teaspoons oil
12 ounces of onion, chopped
14 ounces of carrots, slivered
14 ounces of celery, diced
48-ounce can tomatoes, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces of beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
2 1/2 teaspoons Tabasco sauce
48 ounces of spaghetti sauce
8 ounces of any type dry pasta
5 teaspoons parsley

Sprinkle beef with salt and saute in oil in large 10-quart pot until it starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Sprinkle with parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup. Just cut the recipe in half for smaller family needs.





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