Hearty Brazilian Bean Soup

1. Place 1/2 cup of the vegetable broth, onions, celery, garlic and bell pepper in a large saucepan. Cook, stirring occasionally over medium heat for 5 minutes. Add remaining ingredients, except chard. Cook over low heat for 20 minutes. Add chard and cook for 5 minutes.

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Nutrient	Quantity
Total fats	34.0407 g
Protein	88.4868 g
Carbohydrates	325.5978 g
Energy	1927.1561 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9096 g
Water	929.8768 g
Aspartic acid	10.5455 g
Calcium, Ca	591.2699 mg
Lutein + zeaxanthin	4495.8555 g
Fiber, total dietary	63.7401 g
Carotene, beta	6703.4517 g
Niacin	15.5891 mg
Vitamin A, RAE	655.2708 g
Arginine	5.1958 g
Riboflavin	1.0371 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Glutamic acid	15.6838 g
Sodium, Na	5652.3445 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2036 g
Total lipid (fat)	34.0407 g
Manganese, Mn	6.0415 mg
Fructose	3.4167 g
Proline	4.1728 g
Fatty acids, total saturated 16:0	4.3506 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	2.2772 g
Choline, total	322.3869 mg
Sugars, total	27.7923 g
Serine	4.32 g
Fatty acids, total saturated 10:0	0.0062 g
Fatty acids, total saturated 18:0	1.7271 g
Vitamin B-6	2.247 mg
Selenium, Se	25.7252 g
Ash	33.3922 g
Fatty acids, total saturated 18:1 undifferentiated	11.3198 g
Pantothenic acid	6.3688 mg
Phenylalanine	4.3641 g
Copper, Cu	3.8723 mg
Betaine	10.373 mg
Thiamin	3.2785 mg
Retinol	0.0142 g
Methionine	1.2235 g
Iron, Fe	22.2877 mg
Carbohydrate, by difference	325.5978 g
Phosphorus, P	1481.3521 mg
Folate, total	1451.2316 g
Lycopene	178.35 g
Alanine	3.8008 g
Cholesterol	6.15 mg
Valine	4.4001 g
Fatty acids, total saturated 18:2 undifferentiated	11.3792 g
Glycine	4.135 g
Carotene, alpha	2396.2642 g
Glucose (dextrose)	4.8014 g
Fatty acids, total saturated 14:0	0.0939 g
Zinc, Zn	16.238 mg
Isoleucine	3.6332 g
Fatty acids, total saturated 12:0	0.008 g
Fatty acids, total polyunsaturated	13.2904 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	6.4332 g
Tocotrienol, alpha	0.0741 mg
Vitamin A, IU	13217.3815 IU
Folate, DFE	1451.2316 g
Tryptophan	0.9951 g
Vitamin C, total ascorbic acid	64.9056 mg
Phytosterols	30.72 mg
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tyrosine	2.3543 g
Vitamin K (phylloquinone)	365.2997 g
Fatty acids, total saturated	6.3732 g
Histidine	2.2144 g
Fatty acids, total monounsaturated	11.5877 g
Threonine	3.3575 g
Folate, food	1451.2316 g
Cryptoxanthin, beta	0.6525 g
Vitamin E (alpha-tocopherol)	2.3757 mg
Magnesium, Mg	668.3105 mg
Lysine	5.4931 g
Potassium, K	7004.5321 mg
Cystine	0.9133 g
Fluoride, F	5.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	1	64	14.944	0.16
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Celery	1	16.16	2.9997	0.1717
Red bell pepper	1	0	0	0
Worcestershire sauce	0.25 teaspoon	1.105	0.2757	0
Pepper	0	0	0	0
fennel seed	0.5 teaspoon	3.45	0.5229	0.1487
vegetable broth	2.5 cups	405.9	65.805	9.594
parsley flake	1 tablespoon	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
swiss chard	1 cup	6.84	1.3464	0.072
sherry wine	2 tablespoons	0	0	0
hash brown potato	1 cup	413.4	54.7716	19.5312