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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice. | 2. Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above. | 3. This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce). | 4. Add the soup ingredients to base in a stockpot. | 5. Bring to a boil. | 6. Boil 5 minutes. | 7. Turn to low simmer for 1 hour. | 8. If desired, pre-cooked pasta or rice may also be added. | 9. Note: Do not add salt without tasting, there is enough in cans. | 10. Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies. | 11. Always keep the veggies chunky, they look better and don't cook away. | 12. Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only. | 13. The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth. | 14. If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
tomato sauce	1	can		-	-	-	-
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
vegetable juice	1	can		83.4483	14.6793	3.5276	1.1759
garlic	5 -6	cloves	crushed	0.0	0.0	0.0	0.0
chicken bouillon granule	2 -3	tablespoons		-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
red kidney bean	1	can		910.3448	164.9655	67.2276	0.6897
corn niblets	1	can	creamed canned	-	-	-	-
pea	1	can		61.7091	11.093	4.1139	0.2939
french green bean	1	can	cut	-	-	-	-
broccoli	1		cut cut	30.94	6.0424	2.5662	0.3367
cauliflower	1/2		cut	13.375	2.659	1.0272	0.1498
rutabaga	1/2			25.9	6.034	0.7559999999999999	0.11199999999999999
carrot	2 -3		bias-sliced	0.0	0.0	0.0	0.0
celery	1/2		cut	8.08	1.4999	0.3484	0.0859
spanish onion	1		cut	-	-	-	-
cabbage	1/2 - 1		shredded	0.0	0.0	0.0	0.0
pepper				-	-	-	-

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