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Veggie Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.1291
Energy (kCal)463.0859
Carbohydrates (g)103.4428
Total fats (g)3.843
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sweat the onions, garlic, carrots & celery for about 5-7 minutes. Add herbs, peas, corn, mushroom and cook for anther couple of minutes, Add paste and whole tomatoes with juice, chicken stock. salt and pepper to taste. Bring to boil and let simmer for an hour. | 2. You can add whatever veggies float your boat! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3 tablespoons - - - -
    onion 1 60.0 14.01 1.65 0.15
    garlic clove 2 - - - -
    thyme 2 tablespoons 4.848 1.1736 0.2669 0.0806
    rosemary 2 tablespoons 4.454 0.7038 0.1125 0.1992
    basil 2 tablespoons 1.219 0.1404 0.16699999999999998 0.0339
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    pea 3/4 cup 30.87 5.5492 2.0580000000000003 0.147
    corn 3/4 cup frozen 93.525 20.3362 3.5561 1.4681
    mushroom 2 cups sliced used - - - -
    carrot 3 88.56 20.6928 2.0088 0.5184
    celery rib 3 - - - -
    chicken broth 2 quarts low sodium - - - -

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



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