(Family Features) Back-to-school season means busy schedules filled with extracurricular activities, homework and carpools. It can be challenging to find quality time to spend with loved ones, let alone get a wholesome, homemade meal on the table.
A simple way to create more moments with your family and still serve up nutritious and delicious dinners is to make sure you have canned foods on-hand.
According to a study published in “Nutrients,” a pantry stocked with canned produce helps adults and kids eat more nutrient-rich foods, leading to healthier overall diets. Canned foods also help cut down on meal prep, so you spend less time in the kitchen and more time together with your family doing the things you love.For more flavorful recipes, and to learn more about the benefits of cooking with canned foods, visit CansGetYouCooking.com.
Hearty Chickpea Vegetable Soup
1 tablespoon olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 teaspoons ground cumin
2 cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
1 cup water
4 cups cubed butternut squash (about 1 medium squash)
1/4 teaspoon salt
1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
1 can (14 1/2 ounces) sliced carrots, drained
3 cups kale, coarsely chopped
In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
Add broth, water, butternut squash and salt. Over high heat, heat to boil.
Reduce heat to low; cover and simmer 20 minutes until squash is tender.
Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.
Source: Can Manufacturers Institute
