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Southwestern Vegetable Beef Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.4549
Energy (kCal)1905.6186
Carbohydrates (g)260.5244
Total fats (g)19.8064
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, brown the ground beef; stir to crumble the ground beef; drain. | 2. Add in water and remaining ingredients. | 3. Bring to a boil; lower heat and simmer for about 2 hours, stirring occasionally (I simmer covered for the first 1 1/2 hours, then uncovered the last 30 minutes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    water 5 cups 0.0 0.0 0.0 0.0
    mexican tomato 2 cans stewed undrained - - - -
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    dark red kidney bean 1 can rinsed drained - - - -
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    pinto bean 1 can rinsed drained - - - -
    tomato sauce 1 can - - - -
    green bean 1 can cut drained 46.4768 10.4498 2.7436 0.3298
    chili seasoning mix 1 envelope - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    green bell pepper 1 diced - - - -
    garlic 2 -3 cloves minced 0.0 0.0 0.0 0.0
    salt pepper - - - -
    hot sauce - - - -

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



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