Soups Archives Southern Lady Magazine In a large dutch oven, heat oil over medium heat. add ham hocks and cook, turning occasionally, until browned on all sides, 7 to 10 minutes. remove from pot. in same pot, add onion, carrot, celery, and garlic; cook, stirring occasionally, until softened, 10 to 15 minutes. stir in broth, bay leaves, salt, and pepper. add ham hocks; bring to a boil. Preheat oven to 400°. line a rimmed baking sheet with aluminum foil. in a large bowl, toss together tomatoes, onion, shallot, garlic, olive oil, thyme, oregano, salt, sugar, black pepper, smoked paprika, and red pepper. arrange in a single layer on prepared pan. bake until browned and tender, about 45 minutes.
Soups Archives Southern Lady Magazine Founded in 1999, southern lady magazine is a bimonthly publication that celebrates, delights, and inspires women who live in the south—and those who are simply southern at heart. we focus on the joys of heart and home and the art of gracious living. we strive to bring a bit of southern hospitality into the lives of each and every reader. Now, in 2024 it’s a full family affair. our mission is to share southern recipes that are easy and delicious, along with down home dishes your grandmother would have made. you'll find all our cozy soups and stew recipes here. easy cowboy stew, homemade potato soup, easy chili and so much more. Instructions. melt the butter in a large soup pot and cook onion and garlic. add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil. bring to a boil and turn down to low simmer. cook for 20 minutes. 1 2 teaspoon black pepper. salt to taste. in a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. cook in the microwave for 8 minutes stirring after about 4 minutes. remove and set aside. in a separate saucepan on low heat melt the butter stir in the flour.
Soups Archives Southern Lady Magazine Instructions. melt the butter in a large soup pot and cook onion and garlic. add in the tomatoes, chicken broth, salt, black pepper, sugar, thyme, oregano, bay leaf and basil. bring to a boil and turn down to low simmer. cook for 20 minutes. 1 2 teaspoon black pepper. salt to taste. in a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. cook in the microwave for 8 minutes stirring after about 4 minutes. remove and set aside. in a separate saucepan on low heat melt the butter stir in the flour. In a large pot or dutch oven, heat oil over medium heat. add onion, garlic, and ginger; cook, stirring occasionally, until softened and fragrant, 5 to 7 minutes. add pumpkin, corn, tomatoes and green chiles, and mild green chiles, stirring until well combined. stir in broth, cream, salt, white pepper, cumin, and chili powder. Founded in 1999, southern lady magazine is a bimonthly publication that celebrates, delights, and inspires women who live in the south—and those who are simply southern at heart. we focus on the joys of heart and home and the art of gracious living. we strive to bring a bit of southern hospitality into the lives of each and every reader.
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