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Fassoulada (Bean Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.67
Energy (kCal)1778.9312
Carbohydrates (g)179.2461
Total fats (g)114.1138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak beans in hot water to cover for 30 minutes. Saute onion, garlic, carrot, and celery in oil until limp. | 2. Add tomato puree and water. Bring to a boil. Add drained beans and salt and pepper. | 3. Simmer for about 2 hours, or until beans are tender. Add parsley after 1 3/4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navy bean 1 lb 303.9072 59.1939 27.896 3.1752
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    onion 2 cups chopped 128.0 29.888 3.52 0.32
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    carrot 1 chopped 29.52 6.8976 0.6696 0.1728
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    tomato puree 1 can 312.36 73.8156 13.562999999999999 1.7262
    water 3 quarts - - - -
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    salt pepper - - - -

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



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