Vegetable Soup

newcomba
newcomba Posts: 19 Member
edited September 2024 in Food and Nutrition
If I am making a vegetable soup (not with fresh vegetables) is it best to use canned vegies or frozen vegies?

Replies

  • modernfemme
    modernfemme Posts: 454 Member
    Of course it's best to use fresh when you can - but if you have to choose, I definitely recommend frozen. They still contain a good bit of nutrients whereas canned is just loaded with salt, and the water you drain out takes most of the nutrients along with it.
  • cardbucfan
    cardbucfan Posts: 10,571 Member
    frozen. They'll have less sodium and taste better. (I always use frozen corn in my veggie soup, it's easier than trying to get the kernels off the cob!)
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Frozen, if you can't do fresh.

    Just like the PP said, the canned stuff has extra salt and usually not the same amount of nutrients.
  • myukniewicz
    myukniewicz Posts: 906 Member
    frozen, defiantly.
    canned veggies have SO MUCH salt its ridiculous.
  • CarolHudson11
    CarolHudson11 Posts: 372 Member
    I hate canned veggies and never buy them. As the others stated, they've got WAY too much sodium, and honestly...? They just don't taste good at all. They're mushy and bleh..... (Can you tell I hate them? LOL!). Go for frozen, definitely!
  • newcomba
    newcomba Posts: 19 Member
    Thanks ya'll...frozen it is! I figured that's what the answer would be!
  • Jennplus2
    Jennplus2 Posts: 984 Member
    I would use frozen due to the sodium in canned veggies. But why not use fresh? I put in a mix of fresh and some frozen. If your not using fresh due to cost than add fresh spinich, it is cheap. I also cut up turkey meat (mine is still leftover from New Years day and it comes out really yummy.
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