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Ohio Valley Vegetable Soup

Zucchini, green beans, peas, carrots, leeks and corn make a bountiful medley of summer produce in a pot. Start the preparation with fresh garlic and finish with pea pods for this year round vegetable favorite. Great for using leftover Thanksgiving turkey in the fall. Gluten free with corn pasta.

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: Certified 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

Recipe Directions:

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

New Nutrition Tips:

  • To boost vegetables, add 1 1/2 cups yellow summer squash and/or 1 1/2 cups celery with pasta for final ten minutes of cooking. 
  • To go Vegetarian, skip turkey or substitute 14 ounces extra firm tofu (drained and crumbled) for turkey and prepare with vegetable broth.
  • To cut saturated fat, use 3 tablespoons olive oil to sauté garlic. 
  • To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Slow Cooker Recipe Directions:

Recommended slow cooker size: 4 quart

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

Ohio Valley Vegetable Soup

Preparation Time:
10 minutes
Cooking Time:
1 hour

Nutrition Facts

Serving Size: About 1/3 Cup (21g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 6

Amount per Serving Mix Prepared
Calories 80 160
   Calories from Fat 5 50

% Daily Value**
Total Fat 0g* 0% 9%
   Saturated Fat 0g 0% 8%
   Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 25mg 1% 28%
Total Carbohydrate 16g 5% 6%
   Dietary Fiber 2g 8% 12%
   Sugars 1g
Protein 2g

Vitamin A 20% 25%
Vitamin C 30% 35%
Calcium 2% 6%
Iron 6% 10%
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4