Southern Vegetable Soup

Southern Vegetable Soup

Tip: To use frozen soup, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

May be frozen for up to 3 months.

Ingredients

  • 2 cans College Inn® Garden Vegetable Broth
  • 1/2 cup chopped onion
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 can crushed tomatoes
  • 1 package frozen mixed vegetables
  • 1 cup frozen okra or fresh okra
  • 1 cup chopped green chiles
  • 2 teaspoons dried savory
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/8 teaspoon white pepper

Instructions

  1. Sauté onion in oil in a Dutch oven for 3 minutes or until tender.
  2. Add garlic; cook for 1 minute longer.
  3. Stir in the remaining ingredients. Bring to a boil.
  4. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender.
  5. Serve immediately or transfer to freezer containers.

Prep: 5 min | Cook: 25 min | Yield: 5 servings

Recipe and photo used with permission from: Del Monte