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Before you jump to Herbed Tomato Vegetable Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to herbed tomato vegetable soup recipe. You can cook herbed tomato vegetable soup using 19 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Herbed Tomato Vegetable Soup:
- Get Sweat
- Provide 2 tablespoons olive oil
- Provide 1 C small diced yellow onion or leek or shallots
- Use 1 teaspoon minced garlic
- Get 1 teaspoon herbes de provence
- Prepare 1 bay leaf
- Get Sauté
- Get 1 C diced tomatoes
- Get First simmer
- Get 1 C large diced potatoes
- Take 1 C oblique or thick rounds or large diced carrots
- Provide ~6 C water
- Prepare 1 tablespoon vegetable stock powder or 1 to 2 vegetable boullion cubes
- Use Second Simmer
- Prepare 1 small crown of broccoli, florets separated, stalk peeled and large diced
- Use 1 C large diced or thick quarter rounds of zucchini
- You need 1 C chopped Italian kale
- Provide 1.5 C or 1 can cooked cannelleni or white beans
- Get to taste Salt and ground black pepper
Instructions to make Herbed Tomato Vegetable Soup:
- In a 4 quart/liter saucepan, sweat onions garlic and aromatics over medium-low heat until onions are transparent. 5-10 minutes.
- Add diced tomatoes, increase heat to medium and sauté 5 minutes until tomatoes soften.
- Add potatoes and carrots and enough water to cover by a couple inches or 5 cm. Add stock powder or bouillon and salt to taste. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add broccoli and beans. Return to simmer and cook until broccoli is just tender and beans are heated through. 5-10 minutes. Add cracked black pepper to taste.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. It is possible to take some actions 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 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 toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods 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 thoroughly first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge where they can not 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’s important to read food labels to make sure everything you are going to use has been saved correctly (based on any storage instructions) 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 state how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you might see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella germs are found, they can 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 where it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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