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South of the Border Vegetable Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6937
Energy (kCal)411.5206
Carbohydrates (g)57.9458
Total fats (g)19.9553
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes. | 2. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally. | 3. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired. | 4. Add frozen corn and drained beans. Cook 5-10 minutes longer. | 5. Finished soup can be divided into smaller containers to freeze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    baby carrot 1 cup - - - -
    celery rib 2 sliced - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    water 6 cups 0.0 0.0 0.0 0.0
    cabbage 3/4 sliced 16.6875 3.8715 0.8544 0.0668
    cumin 2 1/2 tablespoons 56.25 6.636 2.6715 3.3405
    chicken bouillon cube 1 - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    enchilada sauce optional 1/4 cup - - - -
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    pinto bean 1 can drained - - - -

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



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