Extremadura Broth

1. Brown the beef with the paprika and tomato paste.

2. Add 6 cups water, chicken, chickpeas, bay leaf, onion, and ham hock.

3. Cook 1 hour.

4. Add potatoes, rice, cabbage, and chorizo.

5. Cook 1 more hour. You may need to add more water.

6. You can serve meat separately.

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Nutrient	Quantity
Total fats	40.1429 g
Protein	135.2132 g
Carbohydrates	472.8116 g
Energy	2721.4203 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6719 g
Water	1671.371 g
Aspartic acid	15.7273 g
Calcium, Ca	568.4664 mg
Lutein + zeaxanthin	884.499 g
Fiber, total dietary	82.687 g
Fatty acids, total saturated 22:0	0.0022 g
Carotene, beta	1742.5971 g
Niacin	17.0111 mg
Vitamin A, RAE	158.8465 g
Fatty acids, total trans-polyenoic	0.0009 g
Arginine	12.4416 g
Riboflavin	1.5276 mg
Tocopherol, beta	0.0531 mg
Fatty acids, total polyunsaturated 15:0	0.0018 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0504 g
Fatty acids, total saturated 20:1	0.0116 g
Glutamic acid	24.3613 g
Sodium, Na	214.2227 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0806 g
Total lipid (fat)	40.1429 g
Manganese, Mn	130.8228 mg
Fructose	4.5673 g
Proline	5.5958 g
Fatty acids, total saturated 16:0	3.6345 g
Fatty acids, total saturated 8:0	0.0018 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8945 g
Sucrose	2.3456 g
Choline, total	646.8237 mg
Sugars, total	76.6476 g
Serine	6.7069 g
Fatty acids, total saturated 10:0	0.0157 g
Fatty acids, total saturated 18:0	0.597 g
Fatty acids, total saturated 20:4 undifferentiated	0.0037 g
Vitamin B-6	4.0453 mg
Selenium, Se	19.8601 g
Ash	21.2455 g
Tocotrienol, delta	0.0555 mg
Fatty acids, total saturated 18:1 undifferentiated	9.271 g
Pantothenic acid	10.9132 mg
Phenylalanine	7.1107 g
Copper, Cu	4.5468 mg
Betaine	0.7036 mg
Thiamin	3.4911 mg
Retinol	2.125 g
Methionine	1.8085 g
Iron, Fe	29.5061 mg
Carbohydrate, by difference	472.8116 g
Phosphorus, P	1904.8584 mg
Folate, total	3408.7288 g
Tocopherol, gamma	0.505 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Lycopene	9204.48 g
Alanine	5.8326 g
Cholesterol	3.5417 mg
Valine	5.724 g
Fatty acids, total saturated 18:2 undifferentiated	17.0734 g
Glycine	5.6141 g
Carotene, alpha	43.9925 g
Glucose (dextrose)	5.4846 g
Fatty acids, total saturated 14:0	0.0844 g
Zinc, Zn	19.3055 mg
Isoleucine	5.684 g
Maltose	0.0918 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0077 g
Fatty acids, total polyunsaturated	17.7542 g
Tocotrienol, gamma	1.2436 mg
Leucine	9.5244 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0009 g
Tocotrienol, alpha	0.6616 mg
Vitamin A, IU	3187.5714 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0008 g
Folate, DFE	3408.7288 g
Tryptophan	1.3307 g
Vitamin C, total ascorbic acid	51.0209 mg
Phytosterols	34.4975 mg
Fatty acids, total polyunsaturated 16:1 c	0.0037 g
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	1.0348 g
Fatty acids, total saturated 20:0	0.0161 g
Tocotrienol, beta	0.0832 mg
Starch	67.1422 g
Tyrosine	3.4113 g
Vitamin B-12	0.0708 g
Vitamin K (phylloquinone)	79.4269 g
Fatty acids, total saturated	4.3771 g
Histidine	3.6427 g
Fatty acids, total monounsaturated	9.3631 g
Threonine	4.9694 g
Folate, food	3408.7288 g
Fatty acids, total polyunsaturated 24:0	0.0157 g
Cryptoxanthin, beta	284.556 g
Vitamin E (alpha-tocopherol)	8.2879 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0023 g
Fatty acids, total trans	0.0009 g
Magnesium, Mg	651.2178 mg
Lysine	8.685 g
Potassium, K	5254.1738 mg
Cystine	1.7961 g
Fluoride, F	1.9825 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	0.25	5.5625	1.2905	0.0223
Rice	0.5 cup	339.475	70.5312	2.96
Chicken breast	0.5 cup	0	0	0
Onion	1	64	14.944	0.16
Potato	4	0	0	0
Bay leaf	1	0	0	0
Paprika	2 teaspoons	12.972	2.4835	0.5929
Water	6 cups	0	0	0
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
chorizo sausage	0.25	6.3042	0	0.0354
ham hock	1	0	0	0
chickpea	2 cans	2266.8666	377.5112	36.2219
stewing beef	0.25	6.3042	0	0.0354