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Ohio Valley Vegetable Soup
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!
Prep Time
10
minutes
mins
Cook Time
43
minutes
mins
Total Time
53
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
servings
Calories:
188
kcal
Author:
Toni Okamoto
Ingredients
1
package
of Frontier Soups Ohio Valley Vegetable Soup Mix
2
Tablespoons
of olive oil
1
medium
yellow onion, diced
1/2
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:
188
kcal
|
Carbohydrates:
23
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
3074
mg
|
Potassium:
406
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
1213
IU
|
Vitamin C:
38
mg
|
Calcium:
68
mg
|
Iron:
1
mg