Ohio Valley Vegetable Soup

BY : PUBLISHED : September 28th, 2020 UPDATED: September 29th, 2022

Thank you to Frontier Soups for sponsoring this recipe.

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Having my own garden now, I really appreciate the fresh colorful array of vegetables and incorporating a wide variety into my meals as often as possible. Since so many people don’t have the space or time for a garden; finding quick, nutritious, and flavorful meals can be a challenge. I am so thrilled to have discovered Frontier Soups and their incredible variety of ready-to-go mixes that provide multiple meals for such an affordable price in just minutes. While so many soup mixes on the market are high in sodium, Frontier Soups mixes have no added salt so you can personalize flavor to your liking. Their soup mixes are gluten-free and made with quality ingredients to nourish wellness and awaken taste buds.

As I explore and enjoy some of their mouthwatering mixes, I’ll be sharing some of my creations with you starting with their flavor-packed Ohio Valley Vegetable Soup. This mix is so hearty on its own, but it’s incredibly versatile that you can add in anything you’d like or have on hand. I added more of a fall/winter twist by incorporating cabbage, zucchini, and broccoli and threw in some firm diced tofu for protein. Enjoy! #sponsored

Ohio Valley vegetable soup in a white bowl.

FrontierSoupsOhioValleyVegetableSoupMixPBOAB1of7 1

Ohio Valley Vegetable Soup

Toni Okamoto
No need to fuss over what's for dinner tonight! This super-easy Ohio Valley Vegetable soup will be the easiest and most comforting soup ever!
5 from 3 votes
Prep Time 10 mins
Cook Time 43 mins
Total Time 53 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 188 kcal
METHOD Stovetop
DIET Vegan


  • 1 package of Frontier Soups Ohio Valley Vegetable Soup Mix
  • 2 Tablespoons of olive oil
  • 1 medium yellow onion, diced
  • ½ medium zucchini, halved lengthwise and sliced
  • 1 cup of shredded cabbage
  • 1 cup of broccoli florets
  • 8 ounces of extra firm tofu, diced
  • 8 cups of vegetable broth
  • 2 Tablespoons of lemon juice
  • Salt and pepper, to taste
  • Hot sauce, optional


  • In a large pot over medium-high heat, heat the oil. Add the onions and saute for about 5 minutes, until they’re translucent and tender.
  • Add in the zucchini, cabbage, broccoli florets, tofu, and vegetable broth.
  • Bring the pot to a boil. Reduce the heat and simmer covered for 15 minutes, stirring occasionally.
  • Stir in the contents of the pasta packet, and return to simmer covered for 20 minutes.
  • Add lemon juice, salt, pepper, and hot sauce (if using), and continue to simmer for 2 to 3 minutes uncovered.


Add your favorite veggies, or whatever is on sale or left in the fridge. This will immediately enhance packaged soups to make a hearty meal.


Calories: 188kcalCarbohydrates: 23gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3074mgPotassium: 406mgFiber: 3gSugar: 8gVitamin A: 1213IUVitamin C: 38mgCalcium: 68mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Ohio Valley Vegetable Soup | Plant-Based on a Budget | #veggie #vegetable #soup #vegan #dinner #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

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