Southern Vegetable Soup

Name: Southern Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings (2-1/2 quarts).
Cuisine: North America, Cajun, Mexican
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 chiles; 2 teaspoons dried savory; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon dried tarragon; 1/8 teaspoon white pepper

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings (2-1/2 quarts).

This chunky, Southern vegetable soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri

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 chiles
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 over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.