Yields8 Servings
Cook Time1 hr
Ohio Valley Vegetable Soup in bowl
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

Ingredients
 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

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.

Ohio Valley Vegetable Soup in bowl

Nutrition Tips

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.

Vegetarian Variation

You will skip the turkey or substitute 14 ounces extra firm tofu (drained and crumbled) for turkey and prepare with vegetable broth.
What you need:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 to 3 Garlic Cloves, Minced
• 8 Cups Vegetable Broth
• Optional: 14 ounces Extra Firm Tofu, Drained and Crumbled (Also add 2 cups water if adding Tofu)
• 1 10-ounce Box Frozen or Fresh Sugar Snap Peas
• 1 Tablespoon Lemon Juice

Here's what you do:
1. In a 4-quart pot, sauté garlic in oil and butter on low heat for 1 minute.
2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
3. Add broth, tofu and water if desired, and water.
4. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
5. Add pasta and simmer, uncovered, for 10 minutes.
6. Add lemon juice and peas. Cover and keep on low heat for 5 minutes. Enjoy!

Slow Cooker Variation

Recommended slow cooker size: 4 quart

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.

Ingredients

Ingredients
 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

Directions
1

1. In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.

2

2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.

3

3. Add broth and stir, Add cut up chicken or turkey, if desired.

4

4. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.

5

5. Stir in contents of the pasta packet, and return to a simmer, covered for 20 minutes.

6

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.

Ohio Valley Vegetable Soup in bowl

Nutrition Tips
7

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.

Vegetarian Variation
8

You will skip the turkey or substitute 14 ounces extra firm tofu (drained and crumbled) for turkey and prepare with vegetable broth.
What you need:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 to 3 Garlic Cloves, Minced
• 8 Cups Vegetable Broth
• Optional: 14 ounces Extra Firm Tofu, Drained and Crumbled (Also add 2 cups water if adding Tofu)
• 1 10-ounce Box Frozen or Fresh Sugar Snap Peas
• 1 Tablespoon Lemon Juice

Here's what you do:
1. In a 4-quart pot, sauté garlic in oil and butter on low heat for 1 minute.
2. Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
3. Add broth, tofu and water if desired, and water.
4. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
5. Add pasta and simmer, uncovered, for 10 minutes.
6. Add lemon juice and peas. Cover and keep on low heat for 5 minutes. Enjoy!

Slow Cooker Variation
9

Recommended slow cooker size: 4 quart

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.

Ohio Valley Vegetable Soup

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