Turn canned vegetables into a filling and tasty dinner with these recipes.
Serve with naan to sop up the sauce for a healthy vegetarian dinner with plenty of protein.
Serve with a side of roasted vegetables and whole-wheat couscous, if desired.
you’re able to add red pepper, too, to make it extra hot.
Serve this slow-cooker minestrone with crusty bread, if desired.
Serve with a mixed green salad with vinaigrette.
Opt for vegetable stock to make this soup vegetarian.
Serve with crusty whole-grain bread to soak up the broth.
It’s hearty, comforting and full of well-loved ingredients.
Mashing some of the beans and hominy thickens the slow-cooker posole and releases more of their earthy flavor.
You’d never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant.
The thin slices become tender when roasted and add a subtle savory note.
Plus this recipe for healthy bean and barley soup freezes beautifully.
Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness.
Serve with a crusty baguette to sop up every last drop of the sauce.
Garnish with fresh thyme sprigs, if desired.
Don’t shy away from the poblano peppers.
They offer a mild heat but deliver a depth of flavor you could’t find in regular green bell peppers.
Source: EatingWell.com, December 2018
