@metinnss: öyle iste be abi #football #fy #fyyyypppppp #fyyyypppppp #fyppppppppppppppppppppppp #fypシ #kesfet #keslermaginsh #BİGASPOR #fyyyypppppp #fyyyypppppp #fetbeniöneçıkar #🚀🚀🚀🚀🚀 #ys #fetbeniöneçıkar #keşfet #ksa #kesfet

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Saturday 24 February 2024 06:18:12 GMT

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MG :

Yaşa sen Metinsssss

2024-02-24 06:21:05

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Qpwuywushusol1 :

Ahhhahahhahahaha

2024-02-24 08:17:18

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𝐚𝐫𝐝𝐚𝐚𝟑𝟔𝐛 :

🔥💪

2024-02-24 07:13:47

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joseyn1905 :

u17 maçı mı bu

2024-03-01 09:26:42

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Pantry Cleanout Broad Bean Soup February is Pantry and Freezer Cleanout Month, which means it’s time to dig deep into the shelves and use what we’ve got! This soup was born from a forgotten bag of broad beans and a bit of leftover ham, and it turned into something so good that broad beans might just become a staple in my pantry from now on. This soup is simple, hearty, and packed with flavor, making use of basic ingredients you probably already have on hand. The roasted hatch chili gives it a little depth, the Better Than Bouillon Chicken Base adds richness, and the finishing touch—fresh torn mint—sounds unexpected but is absolutely perfect. Ingredients: • 1 cup dried broad beans • 7 cups water • 1 tsp salt • ½ cup diced ham • ½ small onion, diced • 1 roasted hatch chili (or ½ bell pepper) • 2 small tomatoes, chopped • 1 garlic clove, minced • 2 tbsp tomato paste • 1 tsp Better Than Bouillon Chicken Base • Torn fresh mint, for garnish Instructions: 1. In a pot, combine the broad beans, water, and salt. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. 2. While the beans cook, heat a little oil in a separate pot and sauté the onion until soft. Add the bell pepper (if using), tomatoes, and garlic, and cook until softened. 3. Stir in the diced ham and tomato paste, mixing well. 4. Once the beans are tender, transfer 2 cups of the cooked beans and about 4 cups of the cooking liquid into the soup pot. Stir in the Better Than Bouillon Chicken Base for seasoning and hatch chili (if using). 5. Simmer for a few more minutes to let the flavors meld. Taste and adjust seasoning if needed. 6. Serve warm with torn fresh mint on top.

Pantry Cleanout Broad Bean Soup February is Pantry and Freezer Cleanout Month, which means it’s time to dig deep into the shelves and use what we’ve got! This soup was born from a forgotten bag of broad beans and a bit of leftover ham, and it turned into something so good that broad beans might just become a staple in my pantry from now on. This soup is simple, hearty, and packed with flavor, making use of basic ingredients you probably already have on hand. The roasted hatch chili gives it a little depth, the Better Than Bouillon Chicken Base adds richness, and the finishing touch—fresh torn mint—sounds unexpected but is absolutely perfect. Ingredients: • 1 cup dried broad beans • 7 cups water • 1 tsp salt • ½ cup diced ham • ½ small onion, diced • 1 roasted hatch chili (or ½ bell pepper) • 2 small tomatoes, chopped • 1 garlic clove, minced • 2 tbsp tomato paste • 1 tsp Better Than Bouillon Chicken Base • Torn fresh mint, for garnish Instructions: 1. In a pot, combine the broad beans, water, and salt. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. 2. While the beans cook, heat a little oil in a separate pot and sauté the onion until soft. Add the bell pepper (if using), tomatoes, and garlic, and cook until softened. 3. Stir in the diced ham and tomato paste, mixing well. 4. Once the beans are tender, transfer 2 cups of the cooked beans and about 4 cups of the cooking liquid into the soup pot. Stir in the Better Than Bouillon Chicken Base for seasoning and hatch chili (if using). 5. Simmer for a few more minutes to let the flavors meld. Taste and adjust seasoning if needed. 6. Serve warm with torn fresh mint on top.

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