White bean soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching 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 seeing the energy you require in:
Enjoy many different foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, select food or drinks that have fewer kilo-joules in other foods daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, 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 days Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to white bean soup recipe. You can have white bean soup using 18 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook White bean soup:
- You need 2 pds white beans
- Prepare 4 pds pork chopped into 1 inch pieces
- Get 4 slices bacon
- Prepare 1 large onion (chopped)
- Take 1 bell pepper (chopped)
- You need 5 cloves garlic (minced)
- Take 2 carrots (chopped)
- Prepare 1 jalapeno (minced)
- Prepare 2 tbs ginger (minced)
- Take 2 tbs cumin
- Prepare 1 tbs onion and garlic powder
- Get 2 tbs Worcestershire sauce
- You need 5 Knorr chicken bouillon cubes
- Provide 1 tbs salt
- Prepare 2 tsp pepper
- Take 1/2 tsp cayenne pepper
- Take 2 tsp dark chili powder
- Prepare Parmesan cheese for topping
Instructions to make White bean soup:
- Soak beans overnight or boil them for 5 minutes, remove from heat, cover and let sit for a couple of hours. Drain beans, remove any bad ones and set aside.
- Brown bacon (I use a Dutch oven) then side aside on a paper towel to absorb grease.
- Add pork and toss until slightly browned, then add vegetables and seasonings, (except for chicken bouillon) saute for 2 minutes.
- Add beans and cover with 2 inches of water. Add chicken bouillon. Bring to a rolling boil. Then turn heat to low, cover and cook for 2 1/2 to 3 hours. Stirring gently occasionally.
- If you would like to thicken your broth at the end, you can emulsify 1/3 of the beans and add then back to pot or mix TBS cornstarch with 1/4 cup cold water and add to pot 30 minutes before cooking time is complete.
- I serve mine with rice, bacon bits topped with parmesan cheese and peperoncini pepper.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you are likely to use has been 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 directions on the label that say just how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could 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 will be completely cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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