|Recipe : Entry # 6029|
|Southern Vegetable Soup|
|-- Select a Coop --|
|1/2 cup chopped onion
2 tsp minced garlic
2 tsp olive oil
2 cans (14 1/2 oz each) vegetable broth or chicken broth
1 can crushed tomatoes (28 oz)
1 pkg (16 oz) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 oz) chopped green chilies
2 tsp dried savory
1 tsp sugar
1/2 tsp salt or sea salt
1/2 tsp dried tarragon
1/8 tsp white pepper
|1. In a Dutch oven or large pot, sauté onion and garlic in olive oil for 3 minutes or until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp/tender.
2. Serve desired amount. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.
3. To use frozen soup: Thaw soup in the refrigerator overnight. Place in a saucepan and heat through.
Yield: 10 servings (2 1/2 quarts)