SOUTHERN VEGETABLE SOUP

SOUTHERN VEGETABLE SOUP



½ cup chopped onion
2 tsp. minced garlic
2 tsp. olive oil
2 cans (14.5-oz each) vegetable broth
1 can (28-oz) crushed tomatoes
1 package (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
½ tsp. salt
½ tsp. dried tarragon
1/8 tsp. white pepper

In a Dutch oven, sauté onion and garlic in oil for 3 minutes or until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Serve immediately or transfer to freezer container. May be frozen up to 3 months.

Yield: 6 servings (2-1/2-quarts).