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Crock-Pot Italian Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.812
Energy (kCal)1617.3736
Carbohydrates (g)264.7274
Total fats (g)26.3102
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker. | 2. Do not stir. | 3. Add beef stock. | 4. Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender. | 5. Turn slow cooker to high. | 6. Stir in tomatoes and ham. | 7. Cover and cook for 10-15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 3 sliced 61.5 14.37 1.395 0.36
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    potato 2 diced - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    basil 1 1/4 1/4 dried 0.254 0.0293 0.0348 0.0071
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    red kidney bean 1 can undrained 910.3448 164.9655 67.2276 0.6897
    beef stock 3 cups 514.08 56.0196 18.9756 24.2676
    tomato 14 1/2 ounces stewed 94.5456 20.9644 4.9328 0.8221
    ham 1 cup cooked diced - - - -

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



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