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Vegetable Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.6407
Energy (kCal)2004.4271
Carbohydrates (g)393.1876
Total fats (g)7.0021
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and picked over your dried beans. | 2. Put all ingredients except vegetables into a large pot and bring to a boil. | 3. Reduce heat and simmer for 2 hours, stirring occasionally. | 4. Add vegetables (I use celery, onions, carrots, cabbage, corn, peas, potatoes, broccoli - or whatever I have in the fridge, fresh or frozen) and cook another 30-40 minutes or until tender. | 5. Note: Recipe Zaar will not let me type Bean Soup Mix for dried beans. It is available in the "bean" section of your local store, but if it is not, use whatever beans you prefer. | 6. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white bean 2 cups dried 1444.8 267.675 90.773 5.074
    water 8 cups 0.0 0.0 0.0 0.0
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    vegetable 3 cups 327.18 74.214 13.167 0.7979999999999999
    barley 1/4 cup 176.0 38.86 4.955 0.58
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

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



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