Harvest Vegetable Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn off (energy out).
Tips for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Restrict 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, select food or beverages that have fewer kilo-joules in other foods in the day.
Tips for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality 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 harvest vegetable soup recipe. You can cook harvest vegetable soup using 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Harvest Vegetable Soup:
- Get 2 ounces oil
- You need 5-8 ounces Italian sausage, hot……remove the casing
- Provide 3 strips bacon- diced
- Prepare 1 small sweet onion 1/4 inch diced
- Use 5 cloves garlic- chopped
- Provide 3.5 ounces flour- by weight
- Use 2 quarts chicken stock
- Prepare 3 small idaho potato diced 1/2 inch
- Use 2 small carrots 1/4 inch dice
- You need 1 small zucchini- diced 1/4 inch
- Prepare 1 small yellow squash- diced 1/4 inch
- Use 1/2 pint cherry tomatoes diced
- Provide 8 ounces kale- stems removed and cut into 1 inch dice
- Take 1/4 teaspoon thyme
- Use 1/2 teaspoon fennel seed
- Provide 1 teaspoon paprika
- You need 1 teaspoon black pepper
- Take 1/2 teaspoons kosher salt
Steps to make Harvest Vegetable Soup:
- Heat a 5 qt sauce pan and then add the oil.
- Brown the sausage and bacon.
- Add the onion and garlic and caramelize to a light to medium golden brown.
- Dust with all the flour and stir to make the compound roux.
- Add the chicken stock.
- Add the potatoes and carrots then simmer 10 minutes
- Add the remaining vegetable and seasoning and simmer 15 -20 minutes.
- Adjust the seasonings as needed.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful germs.
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 food such as poultry, meat 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 spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent 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 quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as 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 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 Cover raw meat or fish and store on the bottom shelf of the fridge, where they can’t 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 important to read food labels to be sure everything you’re likely to use was saved correctly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you can keep the food and whether it must 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 once 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. For instance, you may see’eat within two days of launching' on the label. 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
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, texture or colour may begin to deteriorate.
An exception to that is eggs, that 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 bacteria are present, they could multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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