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Pinto Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3612
Energy (kCal)464.498
Carbohydrates (g)21.7475
Total fats (g)38.342
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil or margarine in a large saucepan. | 2. Add tomato, onion and green chilies or Tabasco and fry until browned. | 3. In a blender, liquefy the pinto beans in the reserve liquid. | 4. Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency. | 5. Season to taste with salt or bouillon powder and cilantro. | 6. Cook for 15-20 minutes over low heat to blend flavors. | 7. Garnish with grated cheese, croutons or crispy tortilla strips. | 8. SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    onion 1/2 chopped 14.0 3.2689999999999997 0.385 0.035
    green chilies 1 -3 chopped 0.0 0.0 0.0 0.0
    pinto bean 4 cups cooked - - - -
    bean liquid 2 cups reserved 225.6 13.44 8.64 15.36
    salt - - - -
    cilantro - - - -

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



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