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

Ingredients

• 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
• ½ (16-ounce) package of extra firm tofu, diced
• 8 cups of vegetable broth
• 2 tablespoons of lemon juice
• Salt and pepper, to taste
• Hot sauce, optional

Method