Vegetable Soup Mix Ingredients:

Brown rice, corn pasta (gluten free corn flour), onions, carrots, peppers, peas, beans, zucchini, corn, celery and herbs. No added salt, preservatives or MSG.

Allergen Information: Gluten-Free

Recipe Additions:

2 tablespoons olive oil
1 tablespoon butter
2 to 3 cloves garlic, minced
8 cups chicken or vegetable broth
2 cups water, if adding turkey
Optional: leftover turkey meat, cut up
1 10-ounce box frozen or fresh sugar snap peas
1 tablespoon lemon juice

Vegetable Soup Recipe Directions:

• In a 4 quart pot, sauté garlic in oil and butter on low heat for 1 minute.
• Add vegetable soup mix and toss lightly.
• Add broth, turkey if desired and water.
• Bring to a boil, reduce heat and simmer, covered, for 1 hour.
• Add pasta and simmer, uncovered, for 10 minutes.
• Add lemon juice and peas.
• Turn off heat, and leave uncovered for 10 minutes before serving.

Slow Cooker Recipe Directions:

Recommended slow cooker: 4 quart

• In a skillet, sauté garlic and oil on low heat for 1 minute. Add vegetable contents of mix and toss lightly.
• Transfer sautéed ingredients to slow cooker. Add broth, turkey and water if desired. Stir well.
• Cover and cook on LOW 8 hours. This soup is better cooked 3-4 hours on HI.
• 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.