Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large kettle, (medium stock pot) about half full of water, add beef, celery, onion, tomatoes (with juice) and beef soup base. Bring to a slow boil. Add potatoes (peeled and cut into chunks), carrots, a dash of Worcestershire, a dash of celery salt, and any other flavoring you like. | 2. Simmer, covered, until vegetables are tender. Add enough water to bring up near top of kettle. | 3. Add other vegetables; bring to a boil, then simmer for a couple hours with lid off and stirring occasionally. (1 cup of corn is a nice addition to this.) Soup thickens as it cooks down, and even thicker the next day after refrigeration. | 4. Salt maybe be added as needed. Recommend making a day ahead as flavor is best if allowed to sit in refrigerator overnight and reheated the next day, either on stove or in crock pot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	1/2 - 1		diced	0.0	0.0	0.0	0.0
onion	1/2		diced	22.0	5.1370000000000005	0.605	0.055
celery	2 -3		diced	0.0	0.0	0.0	0.0
beef base	3	tablespoons		0.0	0.0	0.0	0.0
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
potato	7			-	-	-	-
carrot	3 -4		sliced	0.0	0.0	0.0	0.0
worcestershire sauce				-	-	-	-
celery salt				0.0	0.0	0.0	0.0
vegetable	1	can	mixed mixed	163.5082	37.0885	6.5802	0.3988

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