If you’re ready to eat more vegetables, but aren’t sure how to work more veggies into everyday meal plans, try these ideas:

• Add fresh produce to canned or frozen soups. While processed soups are not as good as homemade, sometimes you need the convenience. Be sure to choose low-sodium, broth-based varieties, then add chopped tomatoes, green onions, snap peas, broccoli and cauliflower tips, zucchini slices, and other bite-sized veggies while simmering.

• Use baby spinach on sandwiches and in salads. Romaine lettuce has fiber and other nutrients, but it’s not a powerhouse. Switch to spinach or other dark greens to add flavor, texture, and nutrients.

• Go for a dip. Whip up some hummus or add seasonings to plain yogurt to make a delicious dip. Scoop up the flavorful mix with carrots, bell pepper wedges, zucchini spears, mushrooms, and celery.

• Get a head start. Begin meals with a sizable salad but go easy on the dressing and hold the croutons. Add avocado with a squeeze of lime for extra zest.