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Dutch Brown Bean Soup (Netherlands)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.4963
Energy (kCal)1682.99
Carbohydrates (g)240.4149
Total fats (g)58.0324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well. | 2. Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes. | 3. Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce. | 4. With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 5 ounces smoked cubed 320.3493 2.679 22.5945 23.9978
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    shallot 5 chopped 576.0 134.4 20.0 0.8
    carrot 1 diced 29.52 6.8976 0.6696 0.1728
    leek 1 sliced - - - -
    paprika 1 tablespoon ground 19.176 3.6713 0.9615 0.8765
    pinto bean 3 drained rinsed - - - -
    tomato puree 12 ounces 129.2737 30.5494 5.6132 0.7144
    beef stock 3 cups 514.08 56.0196 18.9756 24.2676
    bay leaf 2 - - - -
    salt 1 dash - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    celery leaf 1/2 cup chopped - - - -

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



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