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We hope you got insight from reading it, now let’s go back to crock pot ham and bean soup recipe. To cook crock pot ham and bean soup you only need 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Crock pot ham and bean soup:
- Take 1 lb white beans
- Prepare 1 ham bone
- Prepare 2 cup diced ham
- Prepare 36 oz chicken broth
- You need 1/2 stick butter
- Get 2 carrots- chopped
- Prepare 2 celery stalks- chopped
- Take 1/2 onion, chopped
- Take 2 clove garlic
- Take 3 tbsp all-purpose flour
- Get 3 tbsp dry mustard
- Prepare 2 bay leaves
- You need 1 salt and pepper
Instructions to make Crock pot ham and bean soup:
- Soak dry beans for 8 hours. I add baking soda to reduce side effects of beans. Rinse very well.
- Melt butter, add onion, carrots, celery and garlic. Cook until tender. Add flour 1 Tbsp at a time until a paste is made and everything is mixed together.
- Dice ham and add to crock pot with bone and beans.
- Add chicken broth to carrot mixture. Pour into crock pot with other ingredients.
- Add spices and seasoning to soup. Cook on low for 6-8 hours.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, 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
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you are going to use was saved properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say how long you can keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, 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 if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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