Home   |   Alfa Insurance   |   Alfa Health   |   Alfa Dental   |   Alfa Realty   |   County Federations    
ALFA Farmers
ABOUT US PUBLICATIONS AGRICULTURAL RESOURCES COMMODITIES PROGRAMS NEWS & EVENTS BENEFITS & MEMBERSHIP
-> Headlines
-> Video News
-> Country Kitchen
-> Photo Galleries
-> Events

Country Kitchen
January 1, 2014 Previous Recipe
HOME
BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
NEW YEAR’S DAY BLACK-EYED PEA SOUP

Jean Fontaine, Baldwin County
10 slices bacon (reserve bacon drippings)

12-inch link of Conecuh sausage, finely chopped and fully cooked
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 to pot. Cook and stir for 5 minutes. Add broth, water, tomatoes, thyme and carrots. Heat to boiling, then cover and simmer for 10 minutes until carrots are tender. Return to rapid boil. In a glass measuring cup, dissolve gravy mix in milk. Stir into soup until thickened. Add bacon, sausage, peas and parsley. Reduce heat, and simmer for 5 minutes until heated through. Serve with cheesy cornbread. Makes 8 servings.





e-News Sign Up | Site Map | Weather | Contact us RSS logo RSS Feed Twitter logo Follow us Facebook logo Become a Fan
© Copyright 2003 - 2010 Alabama Farmers Federation.
All Rights Reserved.