Thank you to Frontier Soups for sponsoring this recipe.Having my own garden now, I really appreciate the fresh colorful array of vegetables and incorporating a wide variety into my meals as often as possible.Since so many people don’t have the space or time for a garden; finding quick, nutritious, and flavorful meals can be a challenge.

I am so thrilled to have discovered Frontier Soups and their incredible variety of ready-to-go mixes that provide multiple meals for such an affordable price in just minutes.While so many soup mixes on the market are high in sodium, Frontier Soups mixes have no added salt so you can personalize flavor to your liking.Their soup mixes are gluten-free and made with quality ingredients to nourish wellness and awaken taste buds.

As I explore and enjoy some of their mouthwatering mixes, I’ll be sharing some of my creations with you starting with their flavor-packed Ohio Valley Vegetable Soup.This mix is so hearty on its own, but it’s incredibly versatile that you can add in anything you’d like or have on hand.I added more of a fall/winter twist by incorporating cabbage, zucchini, and broccoli and threw in some firm diced tofu for protein.

Enjoy! #sponsored Ingredients1 package of Frontier Soups Ohio Valley Vegetable Soup Mix2 tablespoons of olive oil1 medium yellow onion, diced½ medium zucchini, halved lengthwise and sliced1 cup of shredded cabbage1 cup of broccoli florets½ (16-ounce) package of extra firm tofu, diced8

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