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We hope you got benefit from reading it, now let’s go back to mike's low carb/calorie vegetable beef soup recipe. You can have mike's low carb/calorie vegetable beef soup using 36 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Mike's Low Carb/Calorie Vegetable Beef Soup:
- Get ● For The Proteins [you can also use chicken or seafood]
- Take 2 Pounds 80/20 Lean Ground Beef
- Use ● For The Vegetables Seasonings & Broth
- Use 6 (32 oz) Boxes Beef Broth
- Use 1 Box Thick Sliced Mushrooms
- Get 4 Medium White Onions
- Take 1 Small Head Broccoli
- Get 4 Cups Sliced Cabbage
- Prepare 1 Cup Sliced Carrots
- Provide 1.5 Cups Sliced Celery
- Provide 1 LG Green Bell Pepper [deseeded]
- Provide 1 Medium Red Bell Pepper [deseeded]
- Use 1 Medium Yellow Bell Pepper [deseeded]
- Get 1 Medium Orange Bell Pepper [deseeded]
- Provide 8 Cloves Chopped Garlic
- Provide 1 Bunch Leaves Cilantro
- You need 1/2 Bunch Leaves Parsley
- Prepare 1 (8 oz) Can Spinach
- Prepare 1/2 Cup Of Your Favorite Red Salsa Sauce [low sugar]
- Prepare 2 (4 oz) Cans Diced Green Chilies
- Get 2 Cans Diced Tomatoes
- Take 1 Can ROTELL [with chilies]
- Prepare 2 Cans Green Beans [drained]
- Prepare 1 Can Asparagus [drained]
- Take 1 Can Artichokes [drained]
- You need 1/8 Cup Fresh Basil Leaves
- Use 1 tbsp Italian Seasoning
- Take 1/2 tsp Crushed Bay Leaves
- Prepare 1 tsp Red Pepper Flakes
- Use 1 tbsp Fresh Ground Black Pepper
- Provide 2 tbsp Maggi Chicken Boullion Powder [or more to taste]
- Get 2 tbsp Liquid Beef Boullion
- Provide 1 tbsp Worshestershire Sauce
- Prepare 2 tbsp Liquid Beef Boullion
- Provide 1 tbsp Granulated Garlic Powder [add last]
- Provide 1 tbsp Granulated Onion Powder [add last]
Steps to make Mike's Low Carb/Calorie Vegetable Beef Soup:
- Brown your beef in a large pot. Drain any grease if needed.
- Add everything in the Vegetables Seasonings & Broth section to your pot and bring to a simmer
- Simmer for 30+ minutes. Or, until your carrots have fully softened.
- Serve piping hot and garnish with fresh parsley. Enjoy!
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 bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first
Buy raw fish or meat and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are going to use was saved properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say how long you can keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you may see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, colour or texture might start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, make sure that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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