Spanish Rice Soup

1. In large saucepan or Dutch oven, cook ground beef until browned.

2. Drain off fat.

3. Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.

4. Bring to boil.

5. Reduce heat to low.

6. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.

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Nutrient	Quantity
Total fats	15.787 g
Protein	114.2923 g
Carbohydrates	82.2344 g
Energy	926.6977 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1057 g
Water	1604.3785 g
Aspartic acid	1.1084 g
Calcium, Ca	207.7456 mg
Lutein + zeaxanthin	585.5518 g
Fiber, total dietary	7.6338 g
Carotene, beta	1289.5907 g
Niacin	38.0871 mg
Vitamin A, RAE	117.2091 g
Fatty acids, total trans-polyenoic	0.1006 g
Arginine	0.6244 g
Riboflavin	0.7514 mg
Tocopherol, beta	0.0593 mg
Fatty acids, total polyunsaturated 15:0	0.0517 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0976 g
Fatty acids, total saturated 20:1	0.0238 g
Glutamic acid	2.5516 g
Sodium, Na	383.506 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3247 g
Total lipid (fat)	15.787 g
Manganese, Mn	3.0441 mg
Fructose	3.4342 g
Proline	0.3963 g
Fatty acids, total saturated 16:0	3.1175 g
Fatty acids, total saturated 8:0	0.0018 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0804 g
Sucrose	0.6913 g
Choline, total	336.3316 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	7.8403 g
Serine	0.4589 g
Fatty acids, total saturated 10:0	0.0202 g
Fatty acids, total saturated 18:0	1.6805 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.647 mg
Selenium, Se	111.9114 g
Ash	11.3777 g
Tocotrienol, delta	0.0555 mg
Fatty acids, total saturated 18:1 undifferentiated	5.1891 g
Pantothenic acid	4.5079 mg
Phenylalanine	0.4603 g
Copper, Cu	0.823 mg
Betaine	34.7796 mg
Thiamin	0.8403 mg
Methionine	0.1842 g
Iron, Fe	10.4075 mg
Carbohydrate, by difference	82.2344 g
Phosphorus, P	1327.4943 mg
Folate, total	150.477 g
Tocopherol, gamma	0.4446 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	5747.7811 g
Alanine	0.5124 g
Cholesterol	249.3339 mg
Valine	0.4991 g
Fatty acids, total saturated 18:2 undifferentiated	1.5174 g
Glycine	0.4258 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	3.1965 g
Fatty acids, total saturated 14:0	0.2937 g
Zinc, Zn	18.8503 mg
Isoleucine	0.3727 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	1.682 g
Fatty acids, total saturated 14:1	0.0544 g
Tocotrienol, gamma	1.2395 mg
Leucine	0.6966 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1006 g
Tocotrienol, alpha	0.4394 mg
Vitamin A, IU	2337.6125 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	150.477 g
Tryptophan	0.1161 g
Vitamin C, total ascorbic acid	33.8147 mg
Phytosterols	21.6972 mg
Fatty acids, total polyunsaturated 16:1 c	0.0037 g
Galactose	0.486 g
Fatty acids, total polyunsaturated 18:1 c	4.6739 g
Fatty acids, total saturated 20:0	0.0275 g
Tocotrienol, beta	0.0832 mg
Starch	67.0718 g
Tyrosine	0.3163 g
Vitamin B-12	5.7608 g
Vitamin K (phylloquinone)	53.7077 g
Fatty acids, total saturated	5.3357 g
Histidine	0.2305 g
Fatty acids, total monounsaturated	5.5922 g
Threonine	0.3502 g
Folate, food	150.477 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Fatty acids, total polyunsaturated 24:0	0.0157 g
Cryptoxanthin, beta	0.2032 g
Vitamin E (alpha-tocopherol)	3.0348 mg
Fatty acids, total trans	0.5132 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	266.5923 mg
Lysine	0.3684 g
Potassium, K	2577.6867 mg
Cystine	0.113 g
Fluoride, F	10.6279 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	0.5 cup	339.475	70.5312	2.96
Tomato	1 can	40.2099	8.6898	0.4468
Celery	1 cup	16.16	2.9997	0.1717
Water	4 cups	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
green bell pepper	0.25 cup	0	0	0
pepper sauce	6 dashes	0	0	0
onion soup mix	1 package	0	0	0
beef	1	530.4012	0	12.1947
beef bouillon cube	1	0.35	0.002	0.011