Ohio Valley Vegetable Soup

Thank you to Frontier Soups™ for sponsoring this recipe.

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

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

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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

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

Notes

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.

Nutrition

Calories: 188kcalCarbohydrates: 23gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3074mgPotassium: 406mgFiber: 3gSugar: 8gVitamin A: 1213IUVitamin C: 38mgCalcium: 68mgIron: 1mg

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