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Grandma's Chinese Vegetable Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.393
Energy (kCal)578.7616
Carbohydrates (g)40.2004
Total fats (g)3.3275
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 100 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain. | 2. Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork neck 1 pound bone 403.4676 0.0 89.7602 2.2667
    water 10 cups 0.0 0.0 0.0 0.0
    potato 2 cut - - - -
    tomato 2 quartered 65.52 14.1596 3.2032 0.728
    onion 1 quartered 64.0 14.944 1.76 0.16
    carrot 1 sliced 29.52 6.8976 0.6696 0.1728
    white sugar 1 teaspoon 16.254 4.1992 0.0 0.0
    salt to taste - - - -

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



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