Buying Winter Vegetables on a Budget
Posted: January 7, 2017
According to the 2015 Dietary Guidelines for Americans, a person on a 2,000-calorie diet needs to eat 2½ cups of vegetables per day or 17½ cups over one-week period of time. USDA further breaks down vegetables into specific groups which include dark green vegetables (1½ cups), red and orange vegetables (5½ cups), beans and peas (1½ cups), starchy vegetables (5 cups), and other vegetables (4 cups).
Hints to add more vegetables to your cart this winter:
Buy in season.January and February are cold months of the year, however, there are some vegetables that are “in season.” Brussels sprouts, collard greens, kale, turnips and sweet potatoes are just a few to mention. Although these vegetables have somewhat a strong flavor, there are tasty recipes available. Some vegetables, like cabbage, carrots, broccoli and potatoes are available year round.
All forms of vegetables counttoward the 2½ cups recommended each day. Include frozen and canned to your list. They are all nutritious and handy for quick-fix meals.
Keep it simplemeaning buy vegetables in their simplest form. Pre-cut, pre-washed and processed are convenient, but often cost much more
Source: Fruits and Veggies More Matters
Garden Vegetable Soup
- 2 carrots, sliced
- 1 small onion, chopped
- 3 cups broth (beef, chicken, or vegetable)
- 1 cup chopped green cabbage
- 1 zucchini, chopped (optional)
- 1/4 teaspoon garlic powder (or 1/2 garlic clove, minced)
- 1 can green beans, undrained (14 ounces)
- 1 can diced tomatoes, undrained (14 ounces)
- 1/2 teaspoon Italian seasoning
In a large saucepan sprayed with non-stick cooking spray, sauté the carrots, onion, and garlic over low heat about 5 minutes. Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
Cover, lower heat. Simmer about 15 minutes or until carrots are tender (Optional) Stir in zucchini and heat for 3-4 minutes. Serve hot. Refrigerate leftovers.
Nutritional Information: Calories 64, Total Fat 1g, Cholesterol 0mg, Sodium 468 mg. Carbohydrate 12g, Fiber 3g, Total Sugars 5g, Protein 4gSource: What's Cooking? USDA Mixing Bowl