Pantry Staple: Canned Vegetables

Canned vegetables are on par with fresh or frozen veggies when it comes to nutritional value. As Americans, we are not eating enough produce, buying canned goods can make getting produce on the table quick and cheap. There are so many options to incorporate canned vegetables into a meal, that there is no reason not to make your favorites a pantry staple.


Tips on using canned vegetables:

  1. Spice it up! Add garlic powder, Italian seasoning or our no salt seasoning to make mundane veggies more exciting.
  2. Pick canned veggies when making a soup, stew or pot pie. This is cut cost in half and there is no need to prepare the vegetables a head of time.
  3. Canned vegetables have a much longer shelf life than fresh. This means you can stock up when there is a sale and not worry about them going bad soon.

Check out our March calendar recipe for a great use of canned vegetables. Swap any of the fresh vegetables for canned and enjoy this “Chowder Made Easy”. With the 6 inches of snow we got last night, this soup is the perfect dish to prepare and warm up with!