If the cold winter weather is getting you down, warm up Southern-style with a pot of this veggie soup.
—CHRISTY HINRICHS PARKVILLE, MO
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS (2 1/2 QUARTS)
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 chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper
1. In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
TO USE FROZEN SOUP Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.