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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare roast. When finished set aside to cool so you can shed the meat into the soup. | 2. In a large skillet add oil, onion, celery, carrots cook until carrots start to soften. Add hamburger, cook until done. Drain fat and discard. | 3. In a a separate pan cook the barley according to the directions on the box. | 4. In a large soup pot or crock pot add all of the remaining ingredients. Take the cooled roast and shred into bite size pieces. Add the roast, burger, barley. | 5. Heat through and salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2	lbs		1632.0037	0.0	173.8991	104.0856
hamburger	1 1/2	1/2		877.7023	234.5983	4.2865	3.6741
barley	1/2 - 1	cup		0.0	0.0	0.0	0.0
tomato	1	quart	crushed	-	-	-	-
green bean	30	ounces	cut	263.6503	59.2788	15.5639	1.8711
yellow bean	30	ounces	undrained	2934.1725	516.2443	187.1067	22.1126
pea	29	ounces	undrained sweet	345.2968	62.0712	23.0198	1.6443
tomato soup	10 3/4	ounces	condensed	201.1396	46.38399999999999	4.4495	1.3409
carrot	2	cups		104.96	24.5248	2.3808	0.6144
celery	1	cup		16.16	2.9997	0.6969	0.1717
onion	1/2		diced sweet	32.0	7.472	0.88	0.08
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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