Pepper Pot Soup I

This could be made with beef bouillon.

Step: 1

Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.

Step: 2

In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.

Per Serving: 228 calories; protein 11.2g; carbohydrates 34.9g; fat 5.1g; cholesterol 18.8mg; sodium 2009.9mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.