Ingredients
1/2 cup chopped onion2 teaspoons olive oil2 teaspoons minced garlic2 cans (14-1/2 ounces each) vegetable broth1 can (28 ounces) crushed tomatoes1 package (16 ounces) frozen mixed vegetables1 cup sliced fresh or frozen okra1 can (4 ounces) chopped green chiles2 teaspoons dried savory1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon dried tarragon1/8 teaspoon white pepper
Preparation
In a Dutch oven over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes.
Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
