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Red Bell Pepper Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.3775
Energy (kCal)382.0745
Carbohydrates (g)22.1879
Total fats (g)26.1305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt margarine in 4 quart or larger pot. | 2. Saute on medium heat red bell pepper, onion, and garlic for 10 minutes. The red pepper should be tender. | 3. Add Chicken broth and stir. Reduce heat to low and simmer for 30 minutes. | 4. Puree mixture in a blender. | 5. Strain the soup with a strainer. | 6. Return soup to pot and add half and half and black pepper. Cook over low heat for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    red bell pepper 4 chopped - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    chicken broth 1 can low sodium 94.55 2.2875 13.481 3.1719999999999997
    half 1/2 cup - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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