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Southern Vegetable Soup
Nb persons: 0
Yield: 6 servings (2-1/2 quarts)
Preparation time:
Total time:
Source:
| TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 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
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.
Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
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).
Recipe uploaded with Shop'NCook for iPhone.
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