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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain. Stir in salt and pepper. | 2. Transfer to a 5 quart slow cooker. Add the remaining ingredients. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. | 3. Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like. | 4. A little sweet potato substituted for some of the white potato might be good -- and I find adding a little cabbage to vegetable soup always kicks up the flavor just a notch. | ---------------------------------------------------------------------------

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
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
beef broth	4	cups		67.2	0.384	10.944	2.112
potato	3		peeled cut	-	-	-	-
italian tomato	1	can	diced undrained	-	-	-	-
vegetable juice	1	can		83.4483	14.6793	3.5276	1.1759
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
parsley flake	1	tablespoon	dried	-	-	-	-
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	1			-	-	-	-

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