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Mexican corn and bean soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.4656
Energy (kCal)1302.8993
Carbohydrates (g)227.8926
Total fats (g)15.7341
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan over medium-high heat. | 2. Add onion, cumin, garlic, and oregano. | 3. Saute for 1 1/2 minutes. | 4. Stir in corn, pepper, broth, beans, and tomatoes. | 5. Bring to a boil. | 6. Reduce heat and simmer for 10 minutes. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    kernel corn 1 cup 184.71 36.4767 5.1042 2.0022
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    chicken broth vegetable 1 can fat-free reduced sodium - - - -
    black bean 1 can drained 991.8141 181.3769 62.8246 4.1301
    tomato green chilies 1 can diced undrained - - - -

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



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