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Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)349.8155
Energy (kCal)2645.9556
Carbohydrates (g)238.6548
Total fats (g)41.4396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut half of meat from bone and brown. Add water and bone with remaining meat and onion. Simmer 2 1/2 hours. | 2. Remove bone, cut meat off in bite size chunks and return to broth. Add tomato paste, tomatoes, barley or rice, vegetables and soup base. Simmer 1 1/2 hours. | 3. Season with salt and pepper, as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 3 1591.2036 0.0 313.7527 36.5841
    water 2 quarts - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    tomato 2 cups 53.64 11.5922 2.6224 0.596
    parsley 6 sprigs 2.16 0.3798 0.1782 0.0474
    cabbage 2 cups chopped 44.5 10.324000000000002 2.2784 0.17800000000000002
    barley 1/2 cup 352.0 77.72 9.91 1.16
    carrot 4 sliced 209.92 49.0496 4.7616 1.2288
    green bean 2 cups 62.0 13.94 3.66 0.44
    potato 1 cup diced 115.5 26.235 3.075 0.135
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    beef bouillon granule 1 tablespoon - - - -

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



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