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Yields8 Servings
Cook Time1 hr
Ohio vegetable soup
Nutrition Facts

Serving Size 1/4 cup dry mix

Servings 8


Amount Per Serving
Calories 80
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 25mg2%
Potassium 241mg7%
Total Carbohydrate 19g7%
Dietary Fiber 1g4%
Sugars 3g
Protein 2g4%

Vitamin A 20%
Vitamin C 30%
Calcium 6%
Iron 6%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ohio Valley Vegetable Soup

You Will Also Need
 2 tbsp Olive oil
 1 Medium onion, chopped
 8 cups Chicken or vegetable broth
 10 oz Box frozen baby or petite peas
 1 tbsp Lemon juice
 Optional: Leftover turkey meat, cut up (also add 2 cups water if adding turkey)
Here's What You Do
  1. In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.
  2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
  3. Add broth and stir, Add cut up chicken or turkey, if desired.
  4. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
  5. Stir in contents of the pasta packet, and return to a simmer, covered for 20 minutes.
  6. Add lemon juice and peas, continue to simmer for 2-3 minutes uncovered, and serve this bountiful medley of summer vegetable in any season.
Vegan Variation

Skip the turkey for this classic vegetable soup.

You Will Also Need:

  • 2 Tbsp. olive oil
  • 1 onion chopped (1-2 cups)
  • 2 to 3 garlic cloves, minced
  • 8 cups vegetable broth (64 oz.)
  • 4 cups diced butternut squash or add one can, drained Cannellini beans
  • 1 box frozen or fresh sugar snap peas (10-oz)
  • 2 Tbsp. lemon juice

Here’s What You Do:

  1. In a 4-quart pot, sauté onion and garlic in oil over low heat for 3 minutes.
  2. Add contents of soup mix and toss lightly.
  3. Add broth and bring to a boil, reduce heat, and simmer covered for 30 minutes.
  4. Add contents of pasta packet and simmer, uncovered, for 10 minutes.
  5. Add lemon juice and peas. Keep on low heat for 3 minutes and serve.
Slow Cooker Variation

Recommended slow cooker size: 4 quart

Here’s What You Do:

  1. In a skillet, sauté garlic and oil on low heat for 1 minute. Add vegetable contents of mix and toss lightly.
  2. Transfer sautéed ingredients to slow cooker. Add broth, turkey and water if desired. Stir well.
  3. Cover and cook on LOW 8 hours. This soup is better cooked 3-4 hours on HI.
  4. Turn up heat to HI and add peas, lemon juice and macaroni pasta. Cook 30 minutes and serve.

*This soup takes less than one and a half hours on stove top so the slow cooker does not offer great benefit in this preparation.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 1/2 cups yellow summer squash and/or 1 1/2 cups celery with pasta for final ten minutes of cooking.
  • To cut saturated fat, use 3 tablespoons olive oil to sauté garlic.
  • To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.

Ingredients

You Will Also Need
 2 tbsp Olive oil
 1 Medium onion, chopped
 8 cups Chicken or vegetable broth
 10 oz Box frozen baby or petite peas
 1 tbsp Lemon juice
 Optional: Leftover turkey meat, cut up (also add 2 cups water if adding turkey)

Directions

Here's What You Do
1
  1. In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.
  2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
  3. Add broth and stir, Add cut up chicken or turkey, if desired.
  4. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
  5. Stir in contents of the pasta packet, and return to a simmer, covered for 20 minutes.
  6. Add lemon juice and peas, continue to simmer for 2-3 minutes uncovered, and serve this bountiful medley of summer vegetable in any season.
Vegan Variation
2

Skip the turkey for this classic vegetable soup.

You Will Also Need:

  • 2 Tbsp. olive oil
  • 1 onion chopped (1-2 cups)
  • 2 to 3 garlic cloves, minced
  • 8 cups vegetable broth (64 oz.)
  • 4 cups diced butternut squash or add one can, drained Cannellini beans
  • 1 box frozen or fresh sugar snap peas (10-oz)
  • 2 Tbsp. lemon juice

Here’s What You Do:

  1. In a 4-quart pot, sauté onion and garlic in oil over low heat for 3 minutes.
  2. Add contents of soup mix and toss lightly.
  3. Add broth and bring to a boil, reduce heat, and simmer covered for 30 minutes.
  4. Add contents of pasta packet and simmer, uncovered, for 10 minutes.
  5. Add lemon juice and peas. Keep on low heat for 3 minutes and serve.
Slow Cooker Variation
3

Recommended slow cooker size: 4 quart

Here’s What You Do:

  1. In a skillet, sauté garlic and oil on low heat for 1 minute. Add vegetable contents of mix and toss lightly.
  2. Transfer sautéed ingredients to slow cooker. Add broth, turkey and water if desired. Stir well.
  3. Cover and cook on LOW 8 hours. This soup is better cooked 3-4 hours on HI.
  4. Turn up heat to HI and add peas, lemon juice and macaroni pasta. Cook 30 minutes and serve.

*This soup takes less than one and a half hours on stove top so the slow cooker does not offer great benefit in this preparation.

Cooking & Nutrition Tips
4

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 1/2 cups yellow summer squash and/or 1 1/2 cups celery with pasta for final ten minutes of cooking.
  • To cut saturated fat, use 3 tablespoons olive oil to sauté garlic.
  • To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
Ohio Valley Vegetable Soup

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