Ohio Valley Vegetable Soup


4 in stock


Ohio Valley Vegetable Soup is filled with the finest zucchini, green beans, peas, carrots, leeks and corn to make a bountiful, gluten free 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.


  • 2 Tbsp. Oil (olive or vegetable)
  • 1 Medium onion, chopped
  • 8 Cups Chicken or Vegetable Broth (64 oz.)
  • 1 cup frozen baby or petite peas
  • 1 Tbsp. lemon juice


  • Add 2 cups leftover cut up turkey or chicken for a protein-filled vegetable soup.
  • Boost vegetable content by adding 2 cups of your favorite chopped vegetable such as cauliflower, yellow squash or zucchini.
  • Garnish each serving with shredded Parmesan cheese.
  • If soup becomes too thick, add cup of water or additional broth.
  • In a 4-quart pot, sauté chopped onion oil over low heat for 5 minutes.
  • Add contents of Ohio Valley Vegetable Soup Mix and toss lightly.
  • Add broth and stir, Add cut up chicken or turkey, if desired.
  • Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
  • Stir in contents of  the pasta packet, and return to a simmer, covered for 20 minutes.
  • Add lemon juice and peas, continue to simmer for 2-3 minutes uncovered, and serve this bountiful medley of summer vegetable in any season.