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We hope you got insight from reading it, now let’s go back to white bean soup recipe. You can have white bean soup using 15 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare White bean soup:
- Get 1/2 c uncooked rinsed wild rice
- Take 3/4 c diced celery
- You need 1 c diced carrots
- Prepare 1 c diced onion
- Provide 12 oz frozen corn
- Prepare 4-6 minced garlic cloves
- Provide 2 x 15 oz cans cannellini beans
- Get 5 diced mushrooms
- Prepare 1 tsp pepper (or to taste)
- Get 1 tbsp Italian seasoning
- Get 2 bay leaves
- Use 6 c chicken stock
- Prepare 2 c water
- You need 5 tbsp butter
- Prepare 2 tsp salt
Steps to make White bean soup:
- Add rice, celery, carrots, onion, corn, garlic, bay leaves, Italian seasoning, pepper, chicken stock and water to slow cooker. Cook on high for 4 hours.
- At 3-1/2 hours, stir in cannellini beans & mushrooms.
- Once slow cooker is off, add butter and salt, stir well (until butter has dissolved), and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are going to use has been stored properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state just how long you can keep the food and whether it needs to go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan on using an egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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