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Vegan Easy Spicy 3 Tin Mexican Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32030.2399
Energy (kCal)512341.9623
Carbohydrates (g)95708.5428
Total fats (g)1743.9956
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil. Saute asafoetida, cumin and chilli for a few seconds. | 2. Add peppers. Cook for a minute. | 3. Add corn and tomatoes, cook for 5 minutes, or until tomatoes have collapsed. | 4. Add beans and rest of ingredients. Cook for another 5 minutes. | 5. Mash soup slightly with potato masher. You can leave it chunky or puree it. | 6. Serve in individual bowls, topped with a teaspoon of grated soy cheese and a small hanful of crushed nachos. Yum! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    cumin seed 1 teaspoon roasted 7.875 0.929 0.374 0.4677
    chili heat 1 teaspoon minced - - - -
    asafoetida powder 1 teaspoon - - - -
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    red kidney bean 410 rinsed drained 373241.3793 67635.8621 27563.3103 282.7586
    kernel corn 410 rinsed drained 113539.8801 22421.9595 3137.5142 1230.7376
    tomato 410 peeled chopped 25448.2759 5642.8786 1327.7361 221.2894
    salt - - - -
    coriander chopped - - - -

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



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