All onion varieties, including yellow Spanish, white and sweet Vidalia, work well in this soup.
Frozen vegetables are just as nutrient-rich as fresh. They’ve been frozen and packed immediately after harvesting, retaining all the nutrients. Using frozen peas requires no advance shelling or cooking.
Using vegetable broth instead of chicken broth makes this soup entirely vegetarian.
Opt for a reduced sodium (sometimes labeled “less” or “lower”) broth rather than a “low” sodium variety, or you’ll just end up adding lots of salt.
Look for fresh mint that is bright, vivid green; avoid leaves that are wilted and brown.
Fresh mint is typically in small packages or plastic bags in the produce department.
This soup is even better as leftovers! Simply reheat in microwave or on stovetop.
Peas are rich in soluble fiber, a type of fiber that helps lower the bad LDL cholesterol.
Even the garlic, onions and celery are heart-healthy and provide fiber along with other disease-fighting nutrients.
Celery contains protective bone nutrients, as well as antioxidants to help boost immunity.
Frozen is good! Remember, “All forms count when it comes to eating more fruits and vegetables!” Fresh, frozen, canned, dried and 100% juice – they all count as nutrient-rich choices and make it easier for you eat the recommended amount of fruits and veggies every day!
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