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Baked Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.7035
Energy (kCal)827.9755
Carbohydrates (g)64.6576
Total fats (g)18.1494
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. A day before or 6-7 hours before you want the soup, wash the peas in cold water. | 2. Remove any that are discoloured or that float. | 3. Drain and then let soak in the warm water for three hours, in a large oven-proof pan. | 4. After three hours, do not change the water but add the beef, bacon, onions, carrots, celery and seasonings. | 5. Add cold water to just cover the ingredients, then bake tightly covered at 180 C or 350 F for three hours or until reduced by about a third. | 6. Serve with lots of crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea 1 cup split 41.16 7.399 2.7439999999999998 0.196
    water 1 cup 0.0 0.0 0.0 0.0
    beef 1 cut 537.8812 1.0396 95.9598 16.6336
    bacon 2 -3 slices cut 0.0 0.0 0.0 0.0
    onion 9 ounces sliced 102.0582 23.8306 2.8066 0.2551
    carrot 9 ounces sliced 104.6096 24.4429 2.3729 0.6123
    celery 9 ounces sliced 40.8233 7.5778 1.7605 0.4337
    salt 3 teaspoons - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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