How to make best Noodle Soup

This is the soup that was saved to me recently after my father came home from the hospital. I make the first ***, I can feel good when I fly and load everything up (beans, pasta, kale, turmeric) and it's like being in a nuclear booster coin, * **** *, Garlic).

How to make best Noodle Soup

All the ingredients went into one of my dad's big *** pots, so there would be enough soup to share and freeze for several days.

It is a kind of soup that I never get tired of, and I have to put my hands up to sustain myself in a terrible moment.

How to make best Noodle Soup
How to make best Noodle Soup

 

For any of you who remembered what was happening to me between my previous posts, I have published a lot of details here and there, but in the absence of this I killed my mother unexpectedly and my father got ill.

But the soup helped. Soup works. Surprisingly, my father loved it too. He lost about fifty pounds in no time at the hospital and during intensive care. It was difficult to swallow, and radiation treatment in his throat caused all kinds of problems.

I don't know if he can tolerate this soup because spicy foods can be a problem when you don't eat much and / or get radiation treatment in your neck.

At any rate, he was asked to try it, and now he asks for bowl after bowl, preferably a piece of sour cream or Parmesan cheese with a piece of ground.

He called it "that spicy soup". My English brother -in noticed how sliced ​​yesterday is added and named it "hot salad". To laugh We do a big *** every week.


Noodles:


Any small, strong noodle will do here. I started using forefel pasta (butterflies) and when they came out, I switched to egg noodles - you can use in a cage. I would not hesitate to use jameli or pusilli.

Beans:


What I like is cranberry beans. I made the first two pots out of it. Do not spin if you do not have cranberry beans. Chiku is a hit, you can try your favorite white beans, or mix well.

I always cook a pound of dried beans before making this soup, but you can definitely turn it into canned, I put notes in the recipe to illustrate it.
Fire broth noodle soup


Spices:


My advice here is to roll what you have. You can have a lot of things that you need. Ambition? A firm spicy, persistent broth. I had called for cayenne pepper here, but I replaced this soup with an equal amount of cayenne pepper, and it tasted all the better.

If you are worried about the soup being too spicy, then at the end of cooking measure any ingredients you are nervous about, salt and season. In this way, the spice will suit your liking.


Fire broth noodle soup

Use larger

It is important to know that you need to use the biggest *** here. This recipe makes a lot of soup. I do this with a big pasta or stock ***. Remember, in addition to all your ingredients, you add 14 cups of water. If you don't have enough ***, then cut the recipe in half (or make 3/4 of the recipe) to make it safe.

Stretch the rest:


You will have several days in this recipe. This is part of the magic here. Let cool for the next two days and freeze the rest in small portions. You may want to add a lot of water to the soup while rehearsing - it will harden. After heating, make sure that there is plenty of salt and seasoning before serving.

Some changes:


With tomatoes! If you have recorded whole tomatoes, you can add them to this soup. Re-measure the amount of water called in one or two cups and with a pair of cooking scissors cut the tomatoes into small pieces while they are still in the can (pro tip), add beans, water, etc.

Various Spice Profiles: I did this last night, but nothing on ******. Everything was written in the recipe below, but I mentioned tomatoes and some sana masala masala mixes - some tablespoons. This is an A-Plus! Ideally you can experiment with garam masala instead, or whatever you have on hand!

Please enjoy soup that takes a good amount of minced meat, but is fee-rich. Another sincere thanks for your tips, support and sympathy. I look forward to more bright places for all of us in 2021.


My dice here is 1/4 inch. If you are nervous about the soup being too spicy, start with 1 teaspoon cayenne powder and add more of it as you wish.

Essential things


    1/3 cup surplus **** olive oil


    Celery 1/2 head (7 stems and leaves), sliced


    3 medium yellow onions, sliced


    2 teaspoons salted sea salt, to taste /


    6 cloves garlic, peeled and chopped


    1 tablespoon fresh black pepper


    1 teaspoon ground turmeric


    2 tablespoons rope powder


    14 cups of water


    3 carrots, peeled and sliced


    1 thousand dried cranberries or white beans (soaked after cooking) or 6 cups of canned beans


    4 large handle D-stem black leaves, finely chopped


    1/2 pound small pasta (forefail or egg pasta)


    Serve: Grated cheese, sour cream, salted yogurt, or cream fry, squeeze lemon juice

 

Instruction


    In a large saucepan, combine olive oil, celery, onion and salt over medium heat. Fry the onion and celery for 5 to 7 minutes until slightly tender.

    Stir in garlic, ******, black pepper, turmeric, and rope powder. Boil everything before adding carrots, beans and bud.

    Bring to a good boil and cook until the pasta is cooked through. Taste, add rope and salt as needed and adjust further. Serve with any toppings recommended.

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