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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil over medium/high heat in a large soup pot, or dutch oven. Sear the diced steak, stirring often. | 2. Add the onion and cook until tender. | 3. Add the rest of the ingredients except the potatoes if you are using them. | 4. Lower heat to medium/low and let simmer for at least 1 hour. | 5. 3 or 4 hours is better to make sure the meat is very tender. | 6. Add the potatoes about 30 minutes before you are ready to serve. | 7. The soup is done when the meat and potatoes are tender. | 8. Check for seasoning. Makes a great healthy lunch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
sirloin steak	1	lb	diced	607.4680000000001	0.0	96.9229	24.2987
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
tomato juice	4	cups		165.24	34.3116	8.262	2.8188
green cabbage	2	cups	shredded	44.5	10.324000000000002	2.2784	0.17800000000000002
collard green	2	cups	shredded	-	-	-	-
red bell pepper	1		diced	-	-	-	-
green bell pepper	1		diced	-	-	-	-
russet potato	1		diced	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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