Southern Vegetable Soup Recipe

Southern Vegetable Soup Recipe photo by Taste of Home

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Christy Hinrichs sends this recipe for a chunky, vegetable filled soup from her kitchen in Parkville Missouri. It’s a surefire way to warm up those cold winter nights.

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Southern Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

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).

Originally published as Southern Vegetable Soup in Simple & Delicious November/December 2007, p14