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Frontier Co-Op Organic Soup Blend Vegetable -- 16 oz

Frontier Co-Op Organic Soup Blend Vegetable
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Frontier Co-Op Organic Soup Blend Vegetable -- 16 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic Soup Blend Vegetable Description

  • USDA Organic
  • Non-Irradiated

The Frontier Co-op Organic Vegetable Soup Blend is a flavorful combination of vegetables including onions, carrots, tomatoes and potatoes that goes well with soups, stews and prepared dishes that require vegetables.


These convenient mixed dried veggies go well with ground black pepper to enhance the flavor and aroma of prepared foods. They’re great in soups, stews and many prepared dishes that have blended vegetables as an ingredient.


The Frontier Co-op Organic Vegetable Soup Blend contains the distinct and mixed flavor of carrots, onions, tomatoes, potatoes, bell peppers, spinach, and parsley.


Our quality-committed farmers cultivate and harvest these vegetables with the most effective farming techniques. This product is organic and non-irradiated.


Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.


Add 1/3 cup per 8 oz of liquid and simmer until tender. Use in soups and stews or reconstitute to use in any dish calling for cooked vegetables.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/3 cup Dry (25 g)
Servings per Container: 0
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g*
Cholesterol0 mg0%
Sodium45 mg2%
Total Carbohydrate19 g6%
   Dietary Fiber2 g8%
   Sugars8 g*
Protein2 g*
Vitamin A60%
Vitamin C50%
*Daily value not established.
Other Ingredients: Potatoes, carrots, onions, tomato, parsley, spinach, bell peppers.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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8 Nourishing Ingredients to Create Entree-Worthy Soups

Soup. It's there for you when you're feeling under the weather. It warms you up when it's chilly outside. Most of all, it gives you something to make with odds and ends veggies in your kitchen.

Homemade Veggie Soup |

While many people consider soup as an appetizer, the following staple ingredients prove that a hearty, nutritionally balanced bowl can make one heck of a filling entree! 

Here are eight ingredients to ensure your soup is the star of the show. 

1. Fresh or frozen greens

If you find it challenging to consume your daily dose of greens, make it easier on yourself and add them to your soups! Stir leafy greens, such as arugula, spinach or kale, into broth. Enjoy as is – mixed with your favorite veggies – or, use a blender to combine it all into a creamy soup.

Keep in mind that greens reduce in size when cooked, so add double (or even triple) to maximize the nutrition content.

Rich in antioxidants, spinach is also high in lutein, a phytonutrient that reduces inflammation and protects your eyes. Kale, a member of the cruciferous family, is loaded with calcium and packed with cancer-fighting properties. Recipe idea: Combine kale, seaweed and tofu into a quick miso soup for a delicious, calcium-rich entrée.

2. Carrots

Low in calories and high in fiber, carrots are excellent sources of beta-carotene, a powerful antioxidant found in orange vegetables. Fun fact about carrots, their skin is rich in nutrients. Unfortunately, many of us discard this healthy top layer, which results in losing around 1/3 of the phytonutrients. Instead, was the carrots well, leave the skin on and add to your soup for an extra nutritional boost.

3. Onions & garlic

Sneak in even more nutrition by adding onions to your soup. The smaller the onion, the less water it contains and the more phytonutrients it has. Red and yellow onions have the most antioxidants.

Garlic is also an antioxidant powerhouse and can add a deep and rich flavor to your dish. Just like carrots, most of the phytonutrients in garlic and onions are found in the skin. Rather than throwing away those outer layers, toss them into your soups and remove once you’re done cooking.

4. Coconut milk

With its nutty flavor, coconut milk is an excellent alternative to dairy when looking for a rich and creamy consistency. Add a healthy serving of this non-dairy milk to coconut curry, cream of broccoli and butternut squash soup. If you want to avoid the saturated fat but still want a creamy texture, try cashew milk for the same results.

5. Legumes

High in both protein and antioxidants, legumes are a fantastic high-fiber food. Lentils are one of the highest antioxidant-containing legumes. If you choose canned lentils over dried, opt for cans with little to no salt added and always rinse them before you cook. 

6. Nuts

It’s always an great idea to keep nuts on hand for a healthy snack, but they can also be used as a soup base or garnish. A fantastic source of healthy fats, minerals, proteins and vitamins, nuts will also make your meals heartier. Recipe idea: Add peanuts to a Thai-inspired soup or grind cashews for a dairy-free cheesy-style soup such as cream of broccoli or butternut sage. 

7. Nutritional yeast

An excellent source of B vitamins, nutritional yeast is a deactivated yeast that pairs well with cashews for dairy-free soups. Whether you’re replacing Parmesan cheese in your minestrone or just in the mood for a savory soup, nutritional yeast adds a “cheesy” flavor wherever you need it.

8. Vegetable broth

Have you ever wanted to make soup only to realize you don't have any broth or stock on hand? Keep a few containers stocked in your pantry. This way, they're there when the cravings strike! 

You can also easily make your own vegetable stock. Instead of discarding or composting vegetable trimmings, store them in a bag or container in the freezer. When you’re ready to make broth, combine the frozen trimmings with water in a slow cooker for a couple hours with some water, spices, onions and garlic. Voilà!

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