Southern Vegetable Soup

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 6

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights.

Ingredients:

1/2 cup chopped onion

2 teaspoons olive oil

2 teaspoons minced garlic

2 cans (14-1/2 ounces each) vegetable broth

1 can (28 ounces) crushed tomatoes

1 package (16 ounces) frozen mixed vegetables

1 cup sliced fresh or frozen okra

1 can (4 ounces) chopped green chilies

2 teaspoons dried savory

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried tarragon

1/8 teaspoon white pepper

Directions:

1. In a Dutch oven, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
3. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 6 servings (2-1/2 quarts).

By RecipeOfHealth.com