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Beef Vegetable and Barley Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.1473
Energy (kCal)1297.4716
Carbohydrates (g)110.8825
Total fats (g)57.5153
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook beef over medium heat until browned. | 2. Combine beef and remaining ingredients, except barley salt and pepper, in slow cooker. | 3. Cover and cook on low for 6-8 hours, adding barley during the last 30 minutes. | 4. Discard bay leaves. Season to taste with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 12 ounces ground 673.5839 0.0 66.0657 43.3067
    beef stock 1 1/2 1/2 257.04 28.0098 9.4878 12.1338
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    cabbage 3 cups shredded 66.75 15.485999999999999 3.4176 0.267
    potato 1 cup cubed peeled 115.5 26.235 3.075 0.135
    onion 1 cup diced 64.0 14.944 1.76 0.16
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    carrot 1/2 cup sliced 26.24 6.1312 0.5952 0.1536
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    mustard 1/2 teaspoon 0.1575 0.0272 0.0167 0.0024
    bay leaf 2 - - - -
    cooking barley 1/3 cup - - - -
    salt pepper - - - -

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



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