A bountiful medley of summer vegetables in any season.

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

Cooking 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.

A bountiful medley of summer vegetables makes this soup a year-round favorite!

Crock Pot Recipe:

Recommended slow cooker: 4 quart
Serves 6-8

Additions:

2 T. Olive Oil
1 T. Butter
2-3 Cloves Garlic, minced
6 C. Chicken or Vegetable Broth
2 C. Water
Optional: Leftover Turkey meat, cut up
1 10 oz. Box Frozen or Fresh Sugar Snap Peas
Juice of 1 Lemon

Slow Cooker Directions:

• 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.

Ingredients:

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 Mix ** Percent Daily Values are based on a 2,000 calorie diet.