Ham and Winter Vegetable Soup recipe. How 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 with all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Observe your portion sizes particularly foods and drinks that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other meals daily.
Strategies for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period on the job Exercise frequently at least 30 minutes of moderately intense activity on most occasions 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 many diseases.
Before you jump to Ham and Winter Vegetable Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can Also Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to ham and winter vegetable soup recipe. To cook ham and winter vegetable soup you only need 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ham and Winter Vegetable Soup:
- Prepare 2 litres ham stock
- Prepare 1 onion
- Provide 2 carrots
- Get 1 parsnip
- You need 1 leek
- Provide 1 medium potato
- Get 1 bayleaf
- Take 1 can white beans, cannellini or similar
- Use Leftover pieces of ham or bacon lardons
- Prepare Black pepper
Steps to make Ham and Winter Vegetable Soup:
- If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone.
- Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
- Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half.
- When all the vegetables are soft - check each type - add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt.
- Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, 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 meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re going to use was stored properly (according to 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 tag that state how long you may keep the food and whether it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. For example, you may see’eat in two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If your plan is to use 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, such as in a cake or as a walnut.
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