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Southern Vegetable Soup

 Southern Vegetable Soup
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
6 ServingsPrep/Total Time: 30 min.

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).