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Brown beef by cooking in frying pan on all sides of meat until brown. Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours. After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours. Lastly, add vegetables and corn. Cook until all vegetables are heated through. Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
“There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (<i>p</i> < 0.01).”
instant vegetable soup → has significant differences in liking → between Australian and Thai participants
“This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties”
vegetable soups and creams → contain → bioactive compounds and antioxidant properties
“Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored”
processing steps → can affect → bioactive compounds in vegetable soups and creams
“Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds”
vegetable soups and creams → are a healthy source of → nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds