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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. | 2. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes longer or until cabbage is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
celery rib	4		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green pepper	1		chopped	23.8	5.5216	1.0234	0.2023
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
water	2	cups		0.0	0.0	0.0	0.0
tomato juice	2	cups	reduced sodium	82.62	17.1558	4.131	1.4094
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
beef bouillon granule	2	teaspoons		-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
salt	1/2	teaspoon		-	-	-	-
kidney bean	2	cans	rinsed drained	160.0	22.6207	23.1724	2.7586
cabbage	2	cups	chopped	44.5	10.324000000000002	2.2784	0.17800000000000002

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