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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash chuck roast and cut into bite sized pieces. | 2. Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water. | 3. Boil approximatey one hour or until meat is tender. | 4. When the meat is tender, make sure you have at least 2 quarts of water left in the pot. | 5. Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce. | 6. Add all of the drained, canned vegetables. | 7. Add the sliced carrots and diced potatoes. | 8. Bring to a boil, reduce heat and cover and simmer until the potatoes are done. | 9. When potatoes are done, the soup is ready to serve. | 10. Black peper and/or hot sauce can be added as served. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1	boneless	boneless	-	-	-	-
yellow onion	2	cups	chopped	229.68	13.6764	1.653	18.792
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
salt	1	tablespoon		-	-	-	-
water	2 1/2	quarts		-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
tomato sauce	2	cans		-	-	-	-
green bean	1	can	drained chopped	46.4768	10.4498	2.7436	0.3298
green pea	1	can	drained	176.08700000000002	31.413	11.7826	0.8696
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
white potato	2		peeled diced	509.22	115.9398	12.3984	0.738

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