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February 27, 2013

Premera News

Fresh Vegetable SoupBy Heather Snively, MS, RD

How do you eat healthy foods in the cooler months when we think of the food selections as more limited?  Try vegetables! In this second of a series of posts, I’ll suggest a few great options for vegetables that aren’t expensive but deliver high nutritional value.

Prepping frozen vegetables

Unless you’re adding them to a smoothie, frozen vegetables need to be cooked—there really isn’t any other way to prepare them.  In general, I recommend steaming or microwaving your vegetables until they are tender.  These two methods prevent the water soluble vitamins from leaching into the cooking water.  If the vegetables are used in a soup and the liquid they are cooked in is used as the broth, then the water-soluble vitamins can be enjoyed as you slurp your soup.

Here’s a healthy soup chock full of veggies:

Minestrone Soup


  • 6 oz whole wheat pasta

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