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We hope you got insight from reading it, now let’s go back to double bean and beef soup recipe. You can have double bean and beef soup using 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Double Bean and Beef Soup:
- Use 6 cups chopped cabbage
- Take 1-1/2 pounds ground beef
- Take 12 ounces frozen cauliflower
- Get 1/2 pound smoked sausage
- Provide 1 small onion diced
- Use 1 stick butter
- Take 1-1/2 quart beef broth
- Use 2 teaspoon summer savory
- Prepare 1 teaspoon ground white pepper
- Provide 15 ounces canned Cannellini beans
- Provide 15 ounces canned black beans drained
- Prepare 1-1/2 cups English peas
- Get 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 food safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely first 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
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you are likely to use has been saved properly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you may keep the food and if it must go in the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain dangerous 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 mean that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After 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, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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