Text by Jennifer Chandler
Excerpted from The Southern Pantry Cookbook by Jennifer Chandler
Photo by Justin Fox Burks | Food Styling by Jennifer Chandler
Nothing is better on a cold January day than a nourishing and steamy bowl of soup. This version of vegetable soup couldn’t be any easier to whip up, since it uses frozen veggies straight from the freezer!
- 2 Tbsp. olive oil
- ½ cup finely diced yellow onion (1 small onion)
- 4 cloves garlic, minced
- 1 (14.5-oz.) can Italian-style diced tomatoes
- 4 cups (1 32-oz. box) vegetable broth
- 1 (12-oz.) bag frozen mixed vegetables, thawed (about 3 cups)
- 2 cups frozen cut okra, thawed and rinsed
- 1 (14.5-oz.) can cannellini beans, drained and rinsed
- Kosher salt and freshly ground black pepper
In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and cook, stirring often, until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes, broth, mixed vegetables, okra and beans. Bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes. Season with salt and pepper to taste. Serve warm.
Serves 4 to 6.
Cooking Tip: Italian-style diced tomatoes are simply diced tomatoes flavored with Italian seasonings. If you don’t have a can in your pantry, use regular diced tomatoes plus 1 tablespoon of dried Italian seasoning.
Pantry Shortcut: A bag of frozen mixed vegetables contains carrots, corn, green beans and green peas. You can always add whatever frozen vegetables you have on hand. You can also substitute chicken stock for the vegetable broth.