Southern Vegetable Soup Recipe

5 7 2
Southern Vegetable Soup Recipe
Southern Vegetable Soup Recipe photo by Taste of Home
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Southern Vegetable Soup Recipe

Read Reviews
5 7 2
Publisher Photo
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 over medium-high heat, 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 over medium-high heat. 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

Nutritional Facts

1-2/3 cups: 133 calories, 2g fat (0 saturated fat), 0 cholesterol, 1095mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 5g protein.

  • 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
  1. In a Dutch oven over medium-high heat, 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 over medium-high heat. 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).
Originally published as Southern Vegetable Soup in Simple & Delicious November/December 2007, p14

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Reviews forSouthern Vegetable Soup

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[email protected] User ID: 2474527 100058
Reviewed Nov. 14, 2009

"The blend of chilis and the chunky vegetables is just fantastic. Love this recipe!"

MY REVIEW
Vikatina User ID: 3904096 131430
Reviewed Feb. 18, 2009

"This is a 5-star recipe. My mother was from Alabama and this reminds me of the soup she used to make.

Vikatina"

MY REVIEW
encarta User ID: 2187241 153607
Reviewed Jan. 5, 2009

"Vegetable broth can be found in the soup aisle with chicken broth or beef broth. I add veg. and beef broth to my soup. I also cube potatoes and add some elbow macaroni. Oh so filling and good. Honey girl."

MY REVIEW
hmary875 User ID: 3543102 157070
Reviewed Nov. 15, 2008

"how do I find vegetable broth"

MY REVIEW
Lynn Murray User ID: 2974263 131662
Reviewed Nov. 14, 2008

"i WANT TO KNOW FAT, CALORIE AND FIBER COUNT"

MY REVIEW
nej User ID: 1809285 207117
Reviewed Nov. 13, 2008

"I want to know the fat and colories in this soup"

MY REVIEW
glennamorrison User ID: 998039 64885
Reviewed Nov. 13, 2008

"Wich you gave calorie and fat content."

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