Old School Vegetable Beef Soup

1. Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.

2. Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.

3. Add remaining ingredients and simmer for 1 more hour.

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Nutrient	Quantity
Total fats	24.4153 g
Protein	163.2393 g
Carbohydrates	190.7825 g
Energy	1555.6985 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4526 g
Water	2797.9611 g
Aspartic acid	7.904 g
Calcium, Ca	917.7869 mg
Lutein + zeaxanthin	6619.9318 g
Fiber, total dietary	32.9572 g
Carotene, beta	24976.7684 g
Niacin	32.8168 mg
Hydroxyproline	0.2425 g
Vitamin A, RAE	2640.0629 g
Arginine	4.6828 g
Riboflavin	1.9925 mg
Tocopherol, beta	0.0703 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.065 g
Fatty acids, total saturated 20:1	0.0395 g
Glutamic acid	14.8084 g
Sodium, Na	780.5403 mg
Fatty acids, total saturated 16:1 undifferentiated	0.613 g
Total lipid (fat)	24.4153 g
Manganese, Mn	3.0338 mg
Fructose	21.6298 g
Proline	3.8707 g
Fatty acids, total saturated 16:0	5.2743 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.5764 g
Sucrose	14.5179 g
Choline, total	653.1081 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0476 g
Fatty acids, total polyunsaturated 18:1 t	0.6709 g
Sugars, total	64.3492 g
Serine	3.3734 g
Fatty acids, total saturated 10:0	0.013 g
Fatty acids, total saturated 18:0	2.3536 g
Fatty acids, total saturated 20:4 undifferentiated	0.3205 g
Vitamin B-6	3.2387 mg
Selenium, Se	142.3311 g
Ash	18.6049 g
Vitamin D	9.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	8.8077 g
Pantothenic acid	7.4641 mg
Phenylalanine	3.2405 g
Copper, Cu	2.2552 mg
Betaine	41.322 mg
Thiamin	2.3146 mg
Retinol	132.0333 g
Methionine	1.93 g
Iron, Fe	21.8359 mg
Carbohydrate, by difference	190.7825 g
Phosphorus, P	2013.3233 mg
Folate, total	616.0498 g
Tocopherol, gamma	1.1846 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1001 g
Lycopene	11498.1222 g
Alanine	4.9849 g
Cholesterol	362.1003 mg
Valine	3.8378 g
Fatty acids, total saturated 18:2 undifferentiated	3.6767 g
Glycine	3.3011 g
Carotene, alpha	9705.1739 g
Glucose (dextrose)	28.1311 g
Fatty acids, total saturated 14:0	0.3996 g
Zinc, Zn	26.8221 mg
Isoleucine	3.3421 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.4828 g
Fatty acids, total polyunsaturated	4.741 g
Fatty acids, total saturated 14:1	0.097 g
Fatty acids, total polyunsaturated 17:1	0.1405 g
Leucine	6.5683 g
Tocotrienol, alpha	0.0703 mg
Vitamin A, IU	50574.6993 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.051 g
Folate, DFE	691.6123 g
Tryptophan	0.821 g
Vitamin C, total ascorbic acid	155.8611 mg
Phytosterols	31.2744 mg
Folic acid	108.225 g
Fatty acids, total polyunsaturated 16:1 c	0.0173 g
Fatty acids, total polyunsaturated 18:1 c	7.5309 g
Fatty acids, total saturated 20:0	0.0303 g
Starch	31.921 g
Tyrosine	2.6824 g
Vitamin B-12	11.2993 g
Vitamin K (phylloquinone)	250.9685 g
Fatty acids, total saturated	8.2952 g
Histidine	2.345 g
Fatty acids, total monounsaturated	9.708 g
Threonine	3.7762 g
Folate, food	507.8248 g
Fatty acids, total polyunsaturated 17:0	0.1766 g
Vitamin D (D2 + D3)	0.2267 g
Fatty acids, total polyunsaturated 24:0	0.0311 g
Cryptoxanthin, beta	497.1792 g
Vitamin D3 (cholecalciferol)	0.2267 g
Vitamin E (alpha-tocopherol)	8.6768 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1403 g
Fatty acids, total trans	0.6709 g
Fatty acids, total trans-monoenoic	0.6709 g
Magnesium, Mg	513.4836 mg
Lysine	5.7586 g
Potassium, K	5768.5306 mg
Cystine	1.0149 g
Fluoride, F	96.5708 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Rice	0.25 cup	175.5	38.6783	0.2828
Garlic powder	0	0	0	0
Carrot	2	104.96	24.5248	0.6144
Potato	3	0	0	0
Tomato	2 cans	80.4198	17.3796	0.8936
black pepper	0	0	0	0
Corn	15.25 ounces	371.8036	80.8457	5.8365
Water	4 cups	0	0	0
green bean	14.5 ounces	127.431	28.6514	0.9043
chuck	0.5 lb	317.3341	0.7027	13.7587
red cayenne pepper	0	0	0	0
english pea	15 ounces	378.25	0	2.125