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Slow-Cooked Harvest Vegetable and Rice Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.1565
Energy (kCal)953.946
Carbohydrates (g)188.0254
Total fats (g)11.5233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add all the ingredients except the rice and basil to a large slow cooker. | 2. Cover and cook on LOW for 6-8 hours or until vegetables are tender. | 3. Add in rice; stir. | 4. Cover and cook on LOW for 15 minutes or until rice is tender. | 5. Stir in basil; taste and adjust seasoning with salt and pepper, if needed. | 6. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 2 cans 393.36 63.772 14.4232 9.2976
    tomato 1 can crushed undrained 62.068999999999996 13.7631 3.2384 0.5397
    bouillon cube 2 chicken - - - -
    carrot 1 1/2 cups chopped 78.72 18.3936 1.7856 0.4608
    zucchini 3 cut 10.08 1.4928 1.3008 0.192
    yellow bell pepper 1 cut - - - -
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    garlic clove 2 -3 minced 0.0 0.0 0.0 0.0
    cabbage 2 cups shredded 44.5 10.324000000000002 2.2784 0.17800000000000002
    marjoram 2 teaspoons dried 3.252 0.7267 0.1519 0.0845
    rice 1/2 cup uncooked 351.0 77.3565 6.4448 0.5655
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384

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



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