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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown ground beef in deep pot with butter. | 2. While meat is browning, prepare the vegetables. Peel and cut the carrots and potatoes and snap the green beans. Tear the ends off and then snap them in half. | 3. After meat is thoroughly cooked and brown, add water ( depends on how much juice you want in the soup and how big the pot is ). | 4. After water is boiling, add the cleaned heirs of corn, snapped green beans, chopped carrots, chopped potatoes, and whole onion. Seasonings and can of tomato sauce as well. | 5. Let boil for about 45 minutes or until the vegetables are tender (depends on the size you cut them). | 6. And then serve. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
carrot	2			59.04	13.7952	1.3392	0.3456
onion	1			64.0	14.944	1.76	0.16
green bean	1/2	lb		70.3069	15.8077	4.1504	0.499
potato	2			-	-	-	-
corn cob	2 -4			-	-	-	-
tomato sauce	1	can		-	-	-	-
tony chachere seasoning	1	tablespoon		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8

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