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We hope you got insight from reading it, now let’s go back to stove top tomato and veggie soup recipe. You can cook stove top tomato and veggie soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Stove top tomato and veggie soup:
- Use 5 cup water
- Take 1 can diced tomatoes
- Use 10 cherry tomatoes
- Take 1/2 sweet onion
- Get 12 whole snow peas in pods
- Get 1/2 zucchini or yellow squash
- You need 1 potato
- Provide 12 baby carrots
- Prepare 1/2 tsp chopped garlic
- You need 1/2 tsp paprika
- Take 1 tsp worcestershire sauce
- You need 1 pinch salt
Instructions to make Stove top tomato and veggie soup:
- Chop veggies and add to a large soup pot
- Add seasoning, water, and diced tomatoes with the liquid from the can
- Bring soup to a boil then let simmer on low for 2 to 3 hours
- Stir occasionally and add water as needed
- Enjoy! :)
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 growing and spreading. It is possible to 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 on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. 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 poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first
Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’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 was saved 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 label that say how long you can keep the food and whether it needs to 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. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
Following this date the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If you plan on using a egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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