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Yogurt is often a snack many individuals take for granted. Eating natural yogurt in place of a wholesome larger lunch is not a good idea. As a snack, however, yogurt is one of the greatest things you’ll be able to reach for. Along with calcium, it is a good supply of aminoacids and vitamin B. Yogurt is easy for the human body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Yogurt unites perfectly with nuts and seeds. It’s an simple way to reduce sugar while still enjoying a delicious snack.
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We hope you got benefit from reading it, now let’s go back to my mom's spanish bean soup recipe. You can have my mom's spanish bean soup using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make My Mom's Spanish bean soup:
- Prepare 5 lb potatoes
- Take 1 gallon chickpeas
- Provide 1 tbsp saffron threads
- Take 1 large hambone
- Prepare 1/2 lb ham
- Prepare 1 1/4 lb beef chuck steak
- Use 1/4 lb salt pork
- Get 12 cup water
- Provide 3/4 lb Spanish chorizo sausage the one from Spain
- You need 2 large onions
- You need salt
- Provide 1/3 cup minced garlic, the mild quarter cup strong garlic
Instructions to make My Mom's Spanish bean soup:
- In a huge pot add 10 cups of water. Bring to boil.
- Add your meats. Cover cook till done. Take the meat out. Take the meat off the bone. Then chop all of meat into bite sized pieces.
- Add all the meat back into the soup. Here is an option chop the onions and add into soup, or leave whole if some doesn't like to eat onions. Add last 2 cups of water.
- Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
- Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
- This soup can be frozen. Just add water to thin out when you defrost it
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