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HerbB52 Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)249.6156
Energy (kCal)1910.8958
Carbohydrates (g)170.4782
Total fats (g)33.6383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown meat. | 2. Add stock and spice. | 3. (1 quart of water with bullion cubes or beef base may be substituted for stock). | 4. Adjust salt depending on saltiness of stock or bullion. | 5. Simmer 1 hour. | 6. Add vegetables. | 7. Cook till vegetables are done, approximately 30 - 45 minutes. | 8. Vegetables may be swapped, added, or removed according to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 1060.8024 0.0 209.1685 24.3894
    beef stock 1 quart - - - -
    salt 2 teaspoons - - - -
    basil 2 tablespoons dried 1.219 0.1404 0.16699999999999998 0.0339
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    sauce 1 tablespoon 29.55 0.8220000000000001 1.5495 2.238
    tomato 28 ounces diced 142.8814 30.8783 6.9853 1.5876
    onion 1 chopped 64.0 14.944 1.76 0.16
    bell pepper 1 diced 29.8 6.9136 1.2814 0.2533
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    carrot 2 med chopped 104.96 24.5248 2.3808 0.6144
    potato 3 med cubed - - - -
    corn 1 124.7 27.115 4.7415 1.9575
    okra 1 cup chopped 33.0 7.45 1.93 0.19
    lima bean 1 cup 176.28 31.4652 10.6704 1.3416
    green pea 1 cup 117.45 20.9525 7.859 0.58

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



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