Ohio Valley Vegetable Soup

Zucchini, green beans, peas, carrots, leeks and corn make a bountiful medley of summer produce in a pot. Start the preparation with fresh garlic and finish with pea pods for this year round vegetable favorite. Great for using leftover Thanksgiving turkey in the fall. Gluten free with corn pasta.

For Vegetarian Variation - Click Here

Vegetable Soup Mix Ingredients:

Brown Rice, Corn Pasta (Gluten Free Corn Flour), Onion, Carrot, Peas, Bell Peppers, Corn, Celery, Parsley, Green Beans and Spices. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

What you need:

• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 to 3 Garlic Cloves, Minced
• 8 Cups Chicken or Vegetable Broth
• Optional: Leftover Turkey Meat, Cut Up (Also add 2 cups water if adding Turkey)
• 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, turkey 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!

New 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 Recipe 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 Recipe Directions:

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.