Now and Later: Southern Vegetable Soup

Here is the recipe for the now and later Southern Vegetable Soup. The pic I have of it here is from the frozen batch that got reheated.

1/2 Cup chopped onion
2 teaspoons minced garlic
2 teaspoons olive oil
2 cans vegetable broth (14-1/2 ounces each)
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra ( i put the whole bag in)
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 saute onion and garlic in oil for 3 minutes or until tender. Stir in the remaining ingredients. Bring to 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 fridge overnight. Place in a saucepan and heat through. Yield: 10 servings (2-1/2 quarts).