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Before you jump to Bean soup recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to bean soup recipe. To cook bean soup you only need 11 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Bean soup:
- Take 1 can black beans drained and rinsed
- Prepare 1 can pinto beans,drained and rinsed
- Use 1 can white beans,drained and rinsed
- Get 1 clove garlic diced
- Prepare 1 diced onion
- You need 1 lb. ground beef, browned
- Provide 1 carton vegetable broth
- Prepare 1 can diced tomatoes
- Provide 1 cup diced celery
- Use 1 can mixed vegetables
- You need to taste salt and pepper
Steps to make Bean soup:
- Brown the ground beef, onion and celery in dutch oven on medium heat.
- And add all the rest of the ingredeints heat through.
- Serve with shredded cheese and cornbread
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is important 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 thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread quite 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 kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Cover raw meat or fish and store 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 veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you’re likely to use was stored correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you can keep the food and if it needs to go in the fridge.
This sort of food often has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of opening' 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, since it may contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture might start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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