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Country Kitchen
September 5, 2008 Previous Recipe
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
JIMMYS TACO SOUP, Jimmy Jimmerson, Cleburne 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
NEW YEAR�S DAY BLACK-EYED PEA SOUP, Jean Fontaine, Baldwin County

10 slices bacon (reserve bacon drippings)
1 chopped onion
1 cup chopped celery
1 1/2 teaspoon minced garlic
2 cans chicken broth
2 cups water
1 (14.5-ounce) can Italian chopped tomatoes
1/2 teaspoon thyme
1 cup thinly sliced carrots
1 (2.75-ounce) White Lily country gravy mix
1 cup milk
2 (16-ounce) cans black-eyed peas, drained
3 tablespoons chopped parsley

In large pot, cook bacon until crisp; remove and drain on paper towels. Crumble and set aside. Leave 2 tablespoons bacon drippings in pot. Add onion, celery and garlic. Cook and stir for 5 minutes. Add broth, water, tomatoes, thyme and carrots. Heat to boiling. Cover and simmer for 10 minutes until carrots are tender. Return to rapid boil. In a 2-cup glass measuring cup, dissolve gravy mix in milk. Stir into soup until thickened. Add bacon, peas and parsley. Reduce heat and simmer for 5 minutes until heated through. Serve with cheesy cornbread. Makes 8 servings. Note: May use New Year's Day leftover peas.

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