Double Bean and Beef Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, choose food or drinks that have fewer kilo-joules at other foods in the day.
Strategies for seeing the energy you burn:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work
Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to double bean and beef soup recipe. You can cook double bean and beef soup using 13 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Double Bean and Beef Soup:
- Get 6 cups chopped cabbage
- Get 1-1/2 pounds ground beef
- Prepare 12 ounces frozen cauliflower
- Get 1/2 pound smoked sausage
- Prepare 1 small onion diced
- You need 1 stick butter
- Take 1-1/2 quart beef broth
- Provide 2 teaspoon summer savory
- Use 1 teaspoon ground white pepper
- Prepare 15 ounces canned Cannellini beans
- Provide 15 ounces canned black beans drained
- You need 1-1/2 cups English peas
- Use To taste Valentina hot sauce optional
Instructions to make Double Bean and Beef Soup:
- Heat the broth add in the ground beef, cabbage and cauliflower. When the cabbage wilts add the butter over the top cut into Pat's. Simmer 20 minutes drain the black beans and add. Add all the ingredients except peas and spices. Simmer covered 12 minutes.
- Add the spices incorporate well. Simmer for 45 minutes. Add the peas in frozen. Stir cover take off the heat let rest 7 minutes.
- Serve add hot sauce if you want. I hope you enjoy!!!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful germs from spreading and growing. You can take some actions to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are likely to use has been stored properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state just how long you can keep the food and if it must go in the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. By way of instance, you might see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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