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We hope you got insight from reading it, now let’s go back to double bean and beef soup recipe. To cook double bean and beef soup you only need 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Double Bean and Beef Soup:
- Use 6 cups chopped cabbage
- Get 1-1/2 pounds ground beef
- Get 12 ounces frozen cauliflower
- You need 1/2 pound smoked sausage
- You need 1 small onion diced
- You need 1 stick butter
- Prepare 1-1/2 quart beef broth
- Use 2 teaspoon summer savory
- Get 1 teaspoon ground white pepper
- Prepare 15 ounces canned Cannellini beans
- Provide 15 ounces canned black beans drained
- You need 1-1/2 cups English peas
- Use To taste Valentina hot sauce optional
Steps to make Double Bean and Beef Soup:
- Heat the broth add in the ground beef, cabbage and cauliflower. When the cabbage wilts add the butter over the top cut into Pat's. Simmer 20 minutes drain the black beans and add. Add all the ingredients except peas and spices. Simmer covered 12 minutes.
- Add the spices incorporate well. Simmer for 45 minutes. Add the peas in frozen. Stir cover take off the heat let rest 7 minutes.
- Serve add hot sauce if you want. I hope you enjoy!!!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents 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 beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you are going to use has been stored properly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say how long you may keep the food and whether it must go in the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour might begin to deteriorate.
After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may 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 at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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