15 Healthy Recipes to Make with Canned Vegetables

Updated: Feb. 02, 2021

It's time to stock your pantry! These healthy canned vegetable recipes make good use of canned corn, beets, artichokes and more.

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Miso-Buttered Succotash

The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. —William Milton III, Clemson, South Carolina

(Aside from canned vegetables, here are other healthy pantry staples to stock up on.)

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Chunky Vegetarian Chili

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen
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Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give chicken a wonderful savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
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Nectarine and Beet Salad

Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
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Corn Okra Creole

This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
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Fiery Stuffed Poblanos

I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas
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Brunswick Stew

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
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Dutch Beets

Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. —Marie Hattrup, Sonoma, California
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Pressure-Cooker Chicken Chop Suey

If you’re in for a busy evening, here’s a wonderful way to ensure you can still have a healthful supper. It’s tasty, traditional—and easy, too. —Melody Littlewood, Royal City, Washington
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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's perfect any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
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Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
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Cornbread-Topped Frijoles

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico
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Asian-Style Round Steak

My friend gave me this recipe two decades ago. All I added was a little more meat, the celery and mushrooms. My family loves it! —Marilyn Wolfe, Des Moines, Iowa
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Turkey Mushroom Tetrazzini

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
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Color It Ruby Salad

Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario