Quick Beef Vegetable Soup From Leftover Pot Roast

1. Combine all ingredients in a suitable pot. Bring to boil.

2. Turn down heat and simmer 15 minutes.

3. Best served with crusty bread alongside.

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Nutrient	Quantity
Total fats	212.617 g
Protein	66.8652 g
Carbohydrates	100.5301 g
Energy	2543.6287 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6377 g
Water	797.5535 g
Aspartic acid	4.8896 g
Calcium, Ca	340.0946 mg
Lutein + zeaxanthin	277.9676 g
Fiber, total dietary	19.0093 g
Carotene, beta	1003.8135 g
Niacin	14.1552 mg
Hydroxyproline	0.2471 g
Vitamin A, RAE	98.3564 g
Arginine	3.4281 g
Riboflavin	1.5424 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0023 g
Fatty acids, total saturated 20:1	0.8768 g
Glutamic acid	9.157 g
Sodium, Na	1386.715 mg
Fatty acids, total saturated 16:1 undifferentiated	6.5263 g
Total lipid (fat)	212.617 g
Manganese, Mn	1.603 mg
Fructose	4.0924 g
Proline	2.0627 g
Fatty acids, total saturated 16:0	49.4361 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5236 g
Sucrose	0.792 g
Choline, total	286.7994 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0295 g
Fatty acids, total polyunsaturated 18:1 t	0.4329 g
Sugars, total	9.2671 g
Serine	2.0016 g
Fatty acids, total saturated 10:0	0.0676 g
Fatty acids, total saturated 18:0	35.6845 g
Fatty acids, total saturated 20:4 undifferentiated	0.1133 g
Vitamin B-6	2.8527 mg
Selenium, Se	58.6555 g
Ash	10.9077 g
Vitamin D	207.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	81.592 g
Pantothenic acid	3.782 mg
Phenylalanine	1.9934 g
Copper, Cu	0.7344 mg
Betaine	32.7168 mg
Thiamin	0.6864 mg
Retinol	4.5333 g
Methionine	1.4453 g
Iron, Fe	9.9303 mg
Carbohydrate, by difference	100.5301 g
Phosphorus, P	951.9424 mg
Folate, total	173.4424 g
Tocopherol, gamma	0.2681 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0023 g
Lycopene	5747.7811 g
Alanine	2.9127 g
Cholesterol	354.1817 mg
Valine	2.3259 g
Fatty acids, total saturated 18:2 undifferentiated	13.399 g
Glycine	2.2475 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	4.3684 g
Fatty acids, total saturated 14:0	6.1617 g
Zinc, Zn	17.7889 mg
Isoleucine	2.1979 g
Fatty acids, total saturated 12:0	0.7414 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.2879 g
Fatty acids, total polyunsaturated	16.3528 g
Fatty acids, total saturated 14:1	0.0544 g
Fatty acids, total polyunsaturated 17:1	0.0907 g
Leucine	4.1354 g
Tocotrienol, alpha	0.0543 mg
Vitamin A, IU	1876.0246 IU
Folate, DFE	173.4424 g
Tryptophan	0.5867 g
Vitamin C, total ascorbic acid	72.8116 mg
Phytosterols	27.6372 mg
Fatty acids, total polyunsaturated 18:1 c	3.8148 g
Tyrosine	1.781 g
Vitamin B-12	6.256 g
Vitamin K (phylloquinone)	21.3677 g
Fatty acids, total saturated	95.5728 g
Histidine	1.6609 g
Fatty acids, total monounsaturated	90.353 g
Threonine	2.2984 g
Folate, food	173.4424 g
Fatty acids, total polyunsaturated 17:0	0.1088 g
Vitamin D (D2 + D3)	5.12 g
Fatty acids, total polyunsaturated 24:0	0.0159 g
Vitamin D3 (cholecalciferol)	5.12 g
Vitamin E (alpha-tocopherol)	2.8386 mg
Fatty acids, total trans	0.4329 g
Fatty acids, total trans-monoenoic	0.4329 g
Magnesium, Mg	193.5659 mg
Lysine	4.5047 g
Potassium, K	3274.2855 mg
Cystine	0.5446 g
Fluoride, F	6.0179 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 dash	0	0	0
Carrot	1	0	0	0
Onion	0.5	32	7.472	0.08
Potato	1	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
chili powder	1 dash	0	0	0
salt pepper	0	0	0	0
beef stock	1 quart	0	0	0
vegetable	1 lb	371.9462	84.3683	0.9072
pot roast	0.5 lb	278.8006	0	9.2707
dripping	1 cup	1820.672	0	201.9123