Great Northern Bean Soup (Crockpot) recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Watch your portion sizes especially foods and drinks which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select food or beverages that have fewer kilo-joules in other meals daily.
Tips for watching the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting period on the job
Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to great northern bean soup (crockpot) recipe. To make great northern bean soup (crockpot) you only need 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Great Northern Bean Soup (Crockpot):
- Get 1 lb dry great northern beans
- Provide 1 large onion
- You need 2 celery stalks
- Prepare 2 medium carrots
- Take 4 garlic cloves
- Use 2 tbsp beef boullion paste
- Prepare 1/4 cup olive oil
- Prepare 2 tbsp butter
- You need 4 cup water
- Get 2 bay leaves
- Use 1 salt & pepper to taste
Steps to make Great Northern Bean Soup (Crockpot):
- Soak beans in water overnight (can do this in the crockpot with it unplugged)
- Drain water and pick out bad or split beans.
- Chop celery, carrots, garlic, and onion. Add to crockpot along with bay leaves.
- Add enough water to cover ingredients. 4 cups worked for me. Can add more if needed.
- Add beef bouillon paste (I use better than bouillon beef base), butter, and olive oil.
- Cook on high for 6 hours.
- Remove bay leaves. Add salt and pepper to taste.
- Can use immersion blender to puree part of the soup to thicken if preferred.
- 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 spreading and growing. 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 onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t 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
Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you are going to use was stored properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go in the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour 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. Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, be sure 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 even as a walnut.
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