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Pinto Bean and Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4229
Energy (kCal)235.2464
Carbohydrates (g)50.8419
Total fats (g)3.4675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine drained beans, stock,& thyme in a dutch oven. | 2. Bring to a boil and then simmer till beans are tender, about 1 hour. | 3. Remove 1 cup cooked beans and mash with a fork. | 4. Return mashed beans to dutch oven and add tomatoes, celery& corn. | 5. Bring to a boil, reduce heat, cover and simmer about 30 minutes. | 6. Add salt and pepper. | 7. serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 2 cups soaked dried - - - -
    water 6 cups 0.0 0.0 0.0 0.0
    chicken bouillon 6 packets - - - -
    thyme leaf 1 tablespoon - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    corn 1 can creamed 186.9565 40.6522 7.1087 2.9348
    salt pepper - - - -
    spinach 1 package frozen - - - -

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



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