(Family Features) When it comes to mealtime, a well-stocked pantry can be the difference between culinary success and a dinner dud. Too often we contemplate what to make for dinner, only to realize that we don’t have the right ingredients on hand or the food in the fridge has spoiled. But with a pantry full of canned foods, a delicious and easy, homemade meal is just minutes away.
It’s no secret that canned foods are convenient, but did you know that cans are also one of the best ways to get food from the farm to your family’s table? Canned fruits and vegetables are picked and packed when they’re at their peak of ripeness and nutrition, sealing in their freshness and flavor, so you can feel confident about serving them anytime.Less waste, more mealsAnd if you find that you’re often throwing away fresh food, you’re not alone. According to a recent study, most Americans throw away spoiled fresh fruits and vegetables two times a week on average, wasting a staggering 15 to 20 percent of fresh produce each year. By keeping your pantry stocked with essential canned ingredients, you know the food you purchase won’t go to waste, saving you money and helping reduce your impact on the environment.With your favorite canned food staples, you’ll be on your way to creating delicious and nutritious meals like Hearty Chickpea Vegetable Soup, Neopolitan Tuna Fettuccine and Falafel Burgers. Thanks to your well-stocked pantry – or Cantry – mealtime success is achievable anytime.For more recipes, nutritional information and to learn how you can get cooking with canned foods, visit www.CansGetYouCooking.com.Recipe: Hearty Chickpea Vegetable Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 2 teaspoons ground cumin
- 2 (14.75-ounce) cans low sodium vegetable or chicken broth
- 1 cup water
- 4 cups cubed butternut squash, about 1 medium squash
- 1/4 teaspoon salt
- 1 (15.5-ounce) can Goya garbanzo beans, drained and rinsed
- 1 (14.5-ounce) can Del Monte sliced carrots, drained
- 3 cups escarole or kale, coarsely chopped
Preparation:
- In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
- Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
- Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender.
6 servings