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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. Boil chicken and beef in a large soup pot 15 to 20 minutes, until tender. Use enough water to cover. Remove meat and cut into bite-size pieces. Discard fat and skin. | 2. Add celery, cabbage and onions to broth and boil for 10 to 15 minutes or until almost tender. Add frozen vegetable mix, rutabagas, lima beans, yellow beans, and tomatoes and continue to cook until soup has reached desired thickness. | 3. Add meat and simmer until meat breaks apart, stirring occasionally with a wooden paddle. Salt and pepper to taste. IMPORTANT: Put dry pickling spice in a strong cloth bag and tie firmly with string so it will not come apart. Drop the bag into the simmering bouja, plunging it in and out for a short time until the soup tastes just right for you. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2			-	-	-	-
beef stew meat	7	pounds	diced	2824.2731	0.0	628.3214	15.8667
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
cabbage	1		chopped	-	-	-	-
onion	8		chopped	512.0	119.552	14.08	1.28
vegetable	4	packages	mixed	-	-	-	-
rutabaga	2	cans		155.3223	36.1859	4.5337	0.6717
lima bean	2	cans	drained	528.5757	94.3484	31.9952	4.0228
yellow bean	2	cups	cut drained	1352.4	237.94400000000002	86.24	10.192
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
salt pepper	to taste			2824.2731	0.0	628.3214	15.8667
pickling spice	1	tablespoon		2824.2731	0.0	628.3214	15.8667

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