Country Style Bean Soup with Ribbles recipe. How to be a healthy weight balancing energy in and energy out
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Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other foods daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
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We hope you got benefit from reading it, now let’s go back to country style bean soup with ribbles recipe. You can have country style bean soup with ribbles using 15 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Country Style Bean Soup with Ribbles:
- Prepare Soup
- Take 16 oz Dry Great Northern Beans
- Take 32 oz Chicken Broth
- Prepare 64 oz Water
- You need 1 lb Pre Cooked Ham
- Take 1 medium Bay Leaf
- You need 1 medium Onion
- Get 3 medium Potatoes
- You need 1 tbsp Salt
- You need 1/2 tsp Pepper
- Provide Ribbles
- Provide 1 cup Flour
- Provide 1/4 cup Butter or Shortening
- Get 1/4 tsp Salt
- Provide 3 tbsp Water
Steps to make Country Style Bean Soup with Ribbles:
- Prepare beans according to package.
- In a 5 quart or more soup pot, add beans, chicken broth, water and heat on med high.
- Chop ham and onions to desired size and had to beans and broth.
- Add salt and pepper and reduce heat to low med and let cook for approximately 1 hour. Until beans are tender but not mushy.
- For the ribbles, combine the flour and salt. Cut in butter until a sand consistency has occured. Add water a tablespoon at a time and stir until the dough pulls from the bowl.
- Peel and cube potatoes.
- Pinch off pea sized pieces of dough and roll to smooth. Drop pieces of dough into soup. Add as much or has little as you like. I usually use about 3/4ths of the dough.
- Add cubed potatoes to the soup and cook on med high until tender. Approximately 8 to 10 minutes.
- Makes about 5 quarts.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is 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 veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse 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’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these types of food will not 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 veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely first Clean 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 this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re going to use has been stored correctly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say how long you may keep the food and whether it must go in the fridge.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, 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 if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour might begin 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. Following this date the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make certain that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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