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Before you jump to Beef and Vegetable Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is today much more popular than before and rightfully so. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly linked to poor eating habits. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make several small changes that can start to make a positive impact to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably choose many food items out of habit. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? A superb healthy substitute can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
To sum up, it is not difficult to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to beef and vegetable soup recipe. You can cook beef and vegetable soup using 14 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Beef and Vegetable Soup:
- Prepare 1 kg stewing beef on the bone, cut into 5cm cubes
- Prepare 1 large onion, chopped
- You need 1 medium tomato, diced
- You need 1 medium turnip, chopped into 0,5-1cm cubes
- You need 1 medium potato, chopped into 0,5-1cm cubes
- Use 1 medium carrot, chopped into 0,5-1cm cubes
- Take 1 stalk celery with leaves, diced
- Use 1 leek, cut in half and then sliced
- Use 2 liters chicken stock
- Prepare 0,5 liter water
- Get 250 ml dry soup mix, soaked for 30 minutes
- Get 1/4 cup parsley, chopped
- You need 50 ml olive oil
- Provide to taste salt and pepper
Instructions to make Beef and Vegetable Soup:
- Preheat a big pot on the stovetop to medium high heat
- Lightly season beef with salt and pepper. Brown in the pot with half of the olive oil. You might have to do this in 2-3 batches. Set the beef aside.
- In the same pot add the remainder of the olive oil and brown the onions for about 5 minutes. Add the tomato and fry for a further 2 minutes
- Put the beef back in the pot with the stock and water. Bring to the boil, then simmer for 1,5 hours over a medium low heat, covered. Stirring every 15 minutes
- Now add everything else including salt and pepper. Excluding the parsley. Bring to the boil and simmer for 1 hour covered. Stirring every 15 minutes. Cook for a further 30 minutes uncovered.
- Stir in the parsley and remove from heat. Let it rest for 30 minutes before serving.
Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Next morning, cut up potatoes, add barley, and spices and cook.
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