Southern Vegetable Soup

 

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min

5 servings

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 sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

1. Saute onion in oil in a Dutch oven for 3 minutes or until tender.

2. Add garlic; cook 1 minute longer.

3. Stir in the remaining ingredients. Bring to a boil.

4. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

5. Serve immediately or transfer to freezer containers.

6. May be frozen for up to 3 months.

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

Recipe and photograph provided courtesy of College Inn®/©Del Monte Corporation.