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Tomato and Beef Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.7886
Energy (kCal)377.0692
Carbohydrates (g)71.2679
Total fats (g)3.7124
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. in a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. | 2. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef broth 2 cans 60.9 0.348 9.918 1.9140000000000001
    celery rib 2 chopped - - - -
    carrot 2 sliced 59.04 13.7952 1.3392 0.3456
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    vegetable juice 1 can 83.4483 14.6793 3.5276 1.1759
    italian tomato 1 can diced undrained - - - -
    italian tomato paste 1 can - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    beef bouillon granule 1 1/2 1/2 - - - -
    pepper 1 - 1 1/2 1/2 0.0 0.0 0.0 0.0
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    beef 2 cups cubed cooked - - - -
    shell pasta 2 cups cooked drained - - - -

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



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