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We hope you got benefit from reading it, now let’s go back to vegetable soup recipe. To make vegetable soup you need 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Soup:
- Take Option: I normally start out with 1 large can or bottle of V8 juice… fill the can or bottle with water and mix in 5-7 quart pot
- Use This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot
- Prepare While the liquids are cooking on low heat. Prep:
- You need 5-6 Medium potatoes, peeled and cut into large bite size pieces
- You need 5/6 large carrots cleaned and cut into large bite size pieces
- Use 1-2 large bell peppers cleans a cut into large bite size
- You need 2-3 large sweet onions roughly chopped
- Get I save celery tops with leaves, I tossed in three for flavor
- Provide 3-5 fresh Cloves minced garlic
- You need 8 Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes
- Provide White cabbage roughly chopped
- Take I add enough Raw sugar to cut the tartness. (I do not like tart)
- Take I add 2-16 ounce bags of Small cut frozen vegetables to make up for peas, adding more carrots, green beans etc.. I like lots of vegetables
- Get Seasonings I use my favorites. Feel free to use what you like
- Prepare I do not measure : dash of celery seed, cumin, paprika, Salt, onion powder, Roasted Garlic powder, dash of cinnamon (this cuts acidity)
- Use Dash Nutmeg, I like lots of fresh ground pepper and kosher salt to taste
- Get Dried : Pinch of : basil, oregano, 2-3 bay leaves, Italian,
Instructions to make Vegetable Soup:
- Sometime I cook in slow cooker all day. This time I cooked on top of the stove, on low all day.
- Taste carefully, adjust to your taste
- Allow to cook at least 4-6 hours on low or until carrots and potatoes are tender.
- The great things about recipes, you can add what you like, take away what you do not like. Adjust to your liking and enjoy
- Sometimes I can my soups. Yummy 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse 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, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any germs that get on the food won’t 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 that you have used to prepare uncooked food, unless they’ve been washed thoroughly first
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re going to use has been stored correctly (according to some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you may keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
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 sick.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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