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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 large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour. | 2. Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender. | 3. Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck steak	1 1/2		cut	1088.0025	0.0	144.9083	56.3721
carrot	2	cups	chopped	104.96	24.5248	2.3808	0.6144
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
onion	1		chopped	60.0	14.01	1.65	0.15
water	4	quarts		-	-	-	-
beef base	3	tablespoons		201.7333	0.0	44.88	1.1333
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
salt pepper			ground	201.7333	0.0	44.88	1.1333
shell pasta	8	ounces		201.7333	0.0	44.88	1.1333
parmesan cheese			grated	-	-	-	-

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