Southern Vegetable Soup

Total Time

Prep/Total Time: 30 min.

  Makes

6 servings (2-1/2 quarts)

 

This chunky, Southern vegetable soup is a surefire way to warm up those cold winter nights.

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.

Southern Vegetable Soup Tips

What's the best way to slice fresh okra?

Fresh okra may be available at your local farmers market in the summer—you should jump at the opportunity to use it in this Southern vegetable soup! Simply wash and pat dry; then slice crosswise into 1/2-inch pieces. Proceed with the recipe as directed.

What else can you put in Southern vegetable soup?

Although it can be hard to find, frozen vegetable soup mix (which includes lima beans) can be used in place of frozen mixed vegetables. If all else fails, you can buy individual bags of frozen vegetables and customize your vegetable additions according to your family's preferences.

What can you serve with Southern vegetable soup?

Make it a Southern dinner theme night by pairing with quick buttermilk cornbread or grilled pimiento cheese sandwiches.

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.