A bountiful medley of summer vegetables makes this soup a year-round favorite!
Serves
6 or more
CONTENTS
Ohio Vegetable Soup Mix
pasta packet
ADDITIONS
2 Tblsp olive oil
1 Tblsp butter
2-3 cloves garlic, minced
8 cups chicken or vegetable broth
2 cups water, if using turkey
1 Tblsp lemon juice
1 10-oz. box frozen or fresh sugar snap peas
Optional: leftover turkey meat, cut up
cooking DIRECTIONS
In a 4-qt. pot, saute 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 45 minutes. Add pasta and simmer uncovered for 10 minutes. Add lemon juice, peas, turn off heat, and leave uncovered for 10 minutes before serving.
inventive VARIATIONS
1) Use leftover turkey from your holiday meal as directed. Just before serving add one rounded Tablespoon of prepared Pesto, peapods if desired, stir and ladle into bowls.
2) For an old-fashioned Southern Vegetable soup, substitute beef or vegetable broth for the chicken broth, and add one 28-oz. can of diced tomatoes, a box of frozen lima beans and 2 cups of diced potatoes. For this recipe you don't add any meat and it is delish.
3) Another variation sent in by a lady from Ohio makes a unique Autumn Vegetable soup. Follow our basic directions on the package but add 2 cups cut-up cooked chicken, a diced tomato and two Granny Smith apples peeled and diced. With a crusty multi-grain bread this soup makes a lovely soup supper.
4) This soup mix is easily made vegetarian. Just use vegetable broth and do not add the turkey.
INGREDIENTS
BROWN RICE, ONIONS, CARROTS, PEPPERS, PEAS, BEANS, ZUCCHINI, CORN, CELERY, PASTA (ENRICHED SEMOLINA FLOUR) AND HERBS.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
