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Before you jump to Sweet Potato & White Bean Soup recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to sweet potato & white bean soup recipe. You can have sweet potato & white bean soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato & White Bean Soup:
- Use 2 sweet potatoes; peeled & small dice
- Take 1 tomato bouillon cube
- You need 15.5 oz cannellini beans
- Provide 1 lb fresh green beans; trimmed & cut in fourths
- Take 1 large yellow onion; medium dice
- Prepare 6 cloves garlic; minced
- Prepare 8 C vegetable stock
- Use 1 t white pepper
- You need 1 t crushed pepper flakes
- Use 1/2 bundle parsley; minced
- Take as needed olive oil
- You need as needed kosher salt
Steps to make Sweet Potato & White Bean Soup:
- Bring vegetable stock to a simmer in a seperate sauce pot.
- Heat a stock pot with olive oil. Add sweet potatoes and onions with a pinch of salt and pepper. Cook over medium heat until potatoes begin to caramelize, about 6 minutes.
- Add green beans and tomato bouillon. Stir and break down bouillon cube with a wooden spoon. Cook 2 minutes. Add more olive oil if necessary.
- Turn heat to high. Add garlic, pepper flakes, white pepper, and beans. Stir. Cook 1 minute.
- Add vegetable stock to stock pot. Stir. Bring to a simmer. Reduce heat to medium. Cook 10-15 minutes or until sweet potatoes and green beans are tender. Adjust seasoning.
- Variations; Coconut, kale, spinach, ginger, carrot, celery, lime, lemon, chiles, eggplant, leeks, ramps, jalapeños, paprika, habanero, serrano, ancho chile, dried parsely, cilantro, scallions, coriander seed, curry, cumin, thyme, dill, beets, basil, bell pepper, black beans, asparagus, fennel, lentils, chickpeas, oregano, parsnip, butternut squash, acorn squash, lemon thyme, marjoram, mint, oregano, zucchini, yellow squash, black pepper, pumpkin, sumac, pumpkin, rosemary, sage, rosemary, brown rice, shallots, turmeric, balsamic, red wine vinegar, sherry, rice wine vinegar, roasted garlic, bourbon, rum extract, vegetable bouillon, chicken stock, turkey stock, turkey legs, butter, cauliflower, parmesean, romano, gruyere, parmigiano reggiano, pecorino, wild rice, poblano, red onion, pearl onion, Vidalia onion, mushrooms, bacon, pancetta,
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain dangerous 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, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed thoroughly first
Buy raw fish or meat and store on the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use was saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and whether it must go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat in 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 dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, colour or texture may start to deteriorate.
Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you sick.
If you plan to use an 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 yolk and white are solid, like in a cake or even as a walnut.
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