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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut potatoes into bite size chunks. | 2. Boil potatoes for about ten minutes. | 3. Fry meat tips on the stove top in a large sauce pan until cooked. | 4. Cut celery and carrots into desired chunks. | 5. Drain the water from the potatoes. | 6. Using a large stew pot mix potatoes, celery, meat tips and carrots into a large soup pot. Add the tomato paste and soup. And 1-2 cans of water (depending on your taste of thickness). | 7. Heat on medium (7 or 8). | 8. When it comes to a boil add garlic powder, Tabasco, pepper, salt, seasoning salt. | 9. Blend together using a medium soup spoon. | 10. Turn temp down to around a 5 or 6. | 11. Let boil for about five min and taste. | 12. Add any additional seasonings. | 13. Let cook for about 10 minutes. | 14. Serve with sour dough or french bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tip	2	lb		1369.0698	0.0	185.6858	63.5575
potato	10 -12			-	-	-	-
celery rib	3			-	-	-	-
carrot	3			88.56	20.6928	2.0088	0.5184
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato soup	2	cans		330.5847	68.982	6.024	3.012
garlic powder	3	tablespoons		96.321	21.1644	4.816	0.2124
tabasco sauce	1	teaspoon		-	-	-	-
pepper	5	tablespoons		86.595	22.0628	3.5846	1.1247
salt	2	tablespoons		-	-	-	-
seasoning salt	8	tablespoons		-	-	-	-

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