Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes. | 2. Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes. | 3. Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes. | 4. Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		peeled chopped	248.2759	55.0525	12.9535	2.1589
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1	tablespoon	minced	64.0	14.944	1.76	0.16
salt black pepper	to taste		ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
bay leaf	2			-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
head green cabbage	1/2		shredded	-	-	-	-
beef base	1/2	cup		-	-	-	-
herbes de provence	1	teaspoon		-	-	-	-
red pepper flake	1	pinch		-	-	-	-
kidney bean	1	can	rinsed drained	80.0	11.3103	11.5862	1.3793
kale	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.