Ohio Valley delicious vegetable soup Mix is filled with the finest carrot, corn, bell pepper, and tomato to make a bountiful, gluten-free medley of summer produce in a pot. Start the preparation with fresh onion and finish with peas for this year-round vegetable favorite. Great for using leftover Thanksgiving turkey in the fall. Even good for instant pot vegetable soup and crockpot vegetable soup.
You Will Also Need
Ohio Valley Vegetable Soup Mix
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
In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.
Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
Add broth and stir, Add cut-up chicken or turkey, if desired.
Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
Stir in the contents of the pasta packet, and return to a simmer, covered for 20 minutes.
Add lemon juice and peas, continue to simmer for 2-3 minutes uncovered, and serve this bountiful medley of summer vegetable in any season.
Skip the turkey for this classic delicious vegetable soup Mix.
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:
In a 4-quart pot, sauté onion and garlic in oil over low heat for 3 minutes.
Add contents of soup mix and toss lightly.
Add broth and bring to a boil, reduce heat, and simmer covered for 30 minutes.
Add contents of pasta packet and simmer, uncovered, for 10 minutes.
Add lemon juice and peas. Keep on low heat for 3 minutes and serve.
Recommended slow cooker size: 4 quart
Here’s What You Do:
In a skillet, sauté garlic and oil on low heat for 1 minute. Add vegetable contents of mix and toss lightly.
Transfer sautéed ingredients to slow cooker. Add broth, turkey and water if desired. Stir well.
Cover and cook on LOW 8 hours. This soup is better cooked 3-4 hours on HI.
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.
We do not have a specific Pressure Cooker recipe for this soup at this time.
We don’t currently have a recipe variation for this soup, please send us yours!
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 the final ten minutes of cooking.
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!