Fresh, frozen or canned veggies in soup?

I seldom used canned anything, so my answer is I usually use fresh. I don't care for frozen that much either for some reason...even when it's cooked it just doesn't taste the same as fresh but at least it looks fresher than canned.

Good food is my one luxury. I really don't need or want for anything so I can splurge on food, doesn't mean I will do a weeks worth of grocery shopping at Whole Foods but I will buy what I want for the most part without looking at price.
 

yes indeed.... usually carrots or beans...

I'll make Bacon , Carrot & lentil soup...and if I have no fresh carrots to put in, then a can of carrots works just as well...

if I make Leek and Stilton soup...I like to use fresh kale and Leeks, but I'll definitely use some from the freezer if I don't have any fresh.....I"ll even use frozen onions if I have to..but they're not as good as fresh..

In fact you can make any soup from any ingredients really... Frozen veggies are much more nutrient filled, because they're frozen within a few hours of picking, whereas fresh have been lying around for days losing all their vitamins unless of course you grow your own, and freshly pick them just before cooking...
 
I have substituted frozen veggies for fresh in soup, but not canned. Canned veggies seem like they would get too smooshy if I cook them in a home-made soup. I only use frozen veg when I want to cook my soup faster.
 
Depending on what soup, I like canned carrots and mushrooms and frozen corn. I usually don't put in peas or green beans since I am not fond of those veggies. Today I made some chicken noodle soup with canned diced carrots, but I used fresh scallions and celery (those particular veggies don't come canned or frozen).

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Big Horn said:
It's important to drain and thoroughly rinse canned vegetables. I often use canned corn and tomatoes in soup.
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Big Horn,why do you recommend draining and rinsing canned vegetables? Because of the salt content? I usually use fresh or frozen vegetables in soups and stews but I do save small amounts of left over veggies from dinner in a baggie. My hubby hates frozen veggies,even fresh.He was brought up on mushy canned vegetables. so I have to use canned or he complains. When it is time to make the soup I dump the contents of the bag in the soup pot. If the veggies I have saved are from a can I don't have to add any salt to the soup.
 
I use whatever I have but I prefer fresh vegetables.

I keep a can of Allen's Homestyle large cut veg-all on the emergency shelf and a bag of frozen mixed vegetable in the freezer.

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I confess, no cans for me. I'm a fresh whole foods-snob. And it gets worse than that...fresh organic whenever possible.

But here's my Get-Real redeeming quality: I lose control on those rare occasions for something sweet. I don't like Stevia. Dates sweeten things but just doesn't satisfy my sinful moment nor does fruit when I get a sweet-tooth craving :rolleyes: As I type this I'm eating a piece of Costco's pumpkin pie. I'm such a hypocrite :D

Heads-up...be sure the inside of your cans aren't white. That signals BPA has been used. One can isn't going to kill you but you don't want that everyday.
 
Ruth n Jersey said:
Big Horn,why do you recommend draining and rinsing canned vegetables? Because of the salt content? I usually use fresh or frozen vegetables in soups and stews but I do save small amounts of left over veggies from dinner in a baggie. My hubby hates frozen veggies,even fresh.He was brought up on mushy canned vegetables. so I have to use canned or he complains. When it is time to make the soup I dump the contents of the bag in the soup pot. If the veggies I have saved are from a can I don't have to add any salt to the soup.
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Speaking for myself, I just don't care for the taste of canned veg water. But I'll used canned lentils for lentil soup to save time and steps. Same with bean soup; canned and dry tastes the same to me.
 
Canned tomatoes, frozen or fresh other veggies. With a good soup bone and stew meat you have a great soup. I like to use the frozen soup veggies as they have some okra in them. fresh carrots and potatoes, I make a big pot and freeze in containers for cold days. With Mexican cornbread its a meal!
 
Big Horn said:
It's important to drain and thoroughly rinse canned vegetables. I often use canned corn and tomatoes in soup.
Click to expand...

Ruth n Jersey said:
Big Horn,why do you recommend draining and rinsing canned vegetables? Because of the salt content? I usually use fresh or frozen vegetables in soups and stews but I do save small amounts of left over veggies from dinner in a baggie. My hubby hates frozen veggies,even fresh.He was brought up on mushy canned vegetables. so I have to use canned or he complains. When it is time to make the soup I dump the contents of the bag in the soup pot. If the veggies I have saved are from a can I don't have to add any salt to the soup.
Click to expand...

Cap'nSacto said:
Speaking for myself, I just don't care for the taste of canned veg water. But I'll used canned lentils for lentil soup to save time and steps. Same with bean soup; canned and dry tastes the same to me.
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That's my reason as well. The only canned vegetable water I like is Kuner Garbanzo Beans water. When I make hummus, I drain the beans, but do not rinse them. I pour the water into an eight ounce glass and drink it.

Kuner is an excellent regional brand; the company is based in Colorado. Buy some if you see it. Just make sure that the label says "High Fiber," not "Low Sodium."
 
Peas, corn, bell pepper, most leafy greens and broccoli; frozen.

Potatoes, carrots, celery, garlic, escarole, parsnips, ginger, onion and mushrooms must be fresh.

Tomatoes and beans; canned.
 
RadishRose said:
Peas, corn, bell pepper, most leafy greens and broccoli; frozen.

Potatoes, carrots, celery, garlic, escarole, parsnips, ginger, onion and mushrooms must be fresh.

Tomatoes and beans; canned.
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I need to try some frozen peas and corn. I use fresh bell peppers. I don't like broccoli except in Campbell's Cream Of Broccoli soup. I make mine with ½ and ½ instead of water. I only use about a ½ can and like it with less liquid.
 
I rarely make homemade soup, but when I do I use fresh, for a gumbo I use canned okra. Can't say I've ever tried using frozen.
 


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