Rick'S Vegetable Beef Soup

1. In a large pot, brown beef in hot oil.

2. Add bouillon, spices, and water.

3. Bring to a boil; reduce heat.

4. Cover and simmer for 1 1/2 hour.

5. Add remaining ingredients.

6. Return to boiling; reduce heat.

7. Cover and simmer 1/2 hour or until vegetables are done.

8. Season to taste with salt and black pepper.

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Nutrient	Quantity
Total fats	36.6915 g
Protein	46.122 g
Carbohydrates	155.0981 g
Energy	1059.5589 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5265 g
Water	3519.0917 g
Aspartic acid	4.7372 g
Calcium, Ca	532.2866 mg
Lutein + zeaxanthin	5113.4116 g
Fiber, total dietary	31.9814 g
Carotene, beta	20018.9948 g
Niacin	17.7556 mg
Fatty acids, total saturated 18:4	0.0964 g
Vitamin A, RAE	2002.5027 g
Arginine	2.0494 g
Riboflavin	1.0602 mg
Tocopherol, beta	0.117 mg
Fatty acids, total polyunsaturated 15:0	0.1611 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0318 g
Fatty acids, total saturated 20:1	0.2177 g
Glutamic acid	8.8247 g
Sodium, Na	2507.5625 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3056 g
Total lipid (fat)	36.6915 g
Manganese, Mn	2.4078 mg
Fructose	19.3818 g
Proline	2.293 g
Fatty acids, total saturated 16:0	7.9292 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0614 g
Sucrose	13.6572 g
Choline, total	251.7345 mg
Sugars, total	59.8211 g
Serine	1.8607 g
Fatty acids, total saturated 10:0	0.0068 g
Fatty acids, total saturated 18:0	3.9958 g
Fatty acids, total saturated 20:4 undifferentiated	0.0023 g
Vitamin B-6	1.9452 mg
Selenium, Se	31.0478 g
Ash	17.822 g
Fatty acids, total saturated 18:1 undifferentiated	13.339 g
Pantothenic acid	4.1921 mg
Phenylalanine	1.691 g
Copper, Cu	1.6886 mg
Betaine	11.851 mg
Thiamin	1.4069 mg
Methionine	0.8169 g
Iron, Fe	21.3016 mg
Carbohydrate, by difference	155.0981 g
Phosphorus, P	779.9466 mg
Folate, total	419.1755 g
Tocopherol, gamma	0.8902 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0567 g
Lycopene	10737.4479 g
Alanine	2.726 g
Cholesterol	73.7088 mg
Valine	2.0396 g
Fatty acids, total saturated 18:2 undifferentiated	2.9438 g
Glycine	2.1661 g
Carotene, alpha	7711.4477 g
Glucose (dextrose)	26.7272 g
Fatty acids, total saturated 14:0	0.9642 g
Zinc, Zn	8.9529 mg
Isoleucine	1.6325 g
Fatty acids, total saturated 12:0	0.059 g
Fatty acids, total polyunsaturated	3.5688 g
Fatty acids, total saturated 14:1	0.322 g
Fatty acids, total polyunsaturated 17:1	0.3629 g
Leucine	3.0985 g
Tocotrienol, alpha	0.0823 mg
Vitamin A, IU	40025.6788 IU
Folate, DFE	419.1755 g
Tryptophan	0.2991 g
Vitamin C, total ascorbic acid	141.2556 mg
Phytosterols	37.0247 mg
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Fatty acids, total polyunsaturated 18:1 c	0.9435 g
Fatty acids, total saturated 20:0	0.0556 g
Starch	50.078 g
Tyrosine	1.0757 g
Vitamin B-12	2.8455 g
Vitamin K (phylloquinone)	270.6313 g
Fatty acids, total saturated	13.5571 g
Histidine	1.0676 g
Fatty acids, total monounsaturated	15.6145 g
Threonine	1.9968 g
Folate, food	419.1755 g
Fatty acids, total polyunsaturated 17:0	0.3765 g
Fatty acids, total polyunsaturated 24:0	0.0068 g
Cryptoxanthin, beta	277.825 g
Vitamin E (alpha-tocopherol)	6.8731 mg
Magnesium, Mg	344.0181 mg
Lysine	2.3538 g
Potassium, K	4080.9276 mg
Cystine	0.5584 g
Fluoride, F	419.0065 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Carrot	1.5 cups	78.72	18.3936	0.4608
Onion	0.5	22	5.137	0.055
Potato	3	0	0	0
Bay leaf	1	0	0	0
Tomato	14.5 ounces	73.9922	15.9905	0.8221
black pepper	0	0	0	0
Corn	8 ounces	195.0445	42.4108	3.0617
Water	8 cups	0	0	0
green bean	14.5 ounces	127.431	28.6514	0.9043
beef stew meat	1.25 1/4	561.3212	44.5088	31.3546
beef bouillon	1 tablespoon	1.05	0.006	0.033