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Before you jump to Bean soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Making the decision to eat healthily has many benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who are dealing with conditions such as high blood pressure, which is directly associated with poor eating habits. While we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. A lot of people typically think that healthy diets demand a lot of work and will significantly alter how they live and eat. In reality, though, merely making some minor changes can positively impact daily eating habits.
To see results, it is definitely not a necessity to drastically change your eating habits. Even more crucial than wholly modifying your diet is just simply substituting healthy eating choices whenever possible. Sooner or later, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.
Obviously, it’s not at all hard to begin incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to bean soup recipe. You can have bean soup using 10 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Bean soup:
- Take 1 cup dried beans
- You need 1 quart cold water
- Prepare 1/2 onion sliced
- Provide 1 stalk celery diced
- Prepare 3/4 teaspoons salt
- Use 2 tablespoons butter
- Provide 1/8 teaspoons celery salt
- You need 2 tablespoons flour
- You need Grated cheese
- Prepare Paprika
Instructions to make Bean soup:
- Soak beans overnight in cold water drain
- Add 5 cups cold water bring to boiling point cover simmer 3 hours or until tender
- Add more water if needed
- Cook onion and celery to light brown in one half of butter stir in flour and blend well
- Stir in strained soup
- Cook 3 to 4 minutes
- A tablespoon of sherry may be added just before serving
- Add cheese and paprika
- Serve hot
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