Vegetable Beef Noodle Soup

1. In frying pan, brown and drain beef.

2. Add vegetables, water and seasoning packets. Bring to a boil and simmer 20 minutes. Add noodles and cook 3 minutes more.

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Nutrient	Quantity
Total fats	43.8443 g
Protein	68.3206 g
Carbohydrates	13.4272 g
Energy	734.7255 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2473 g
Water	1421.7157 g
Aspartic acid	0.3819 g
Calcium, Ca	191.8434 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0034 g
Lutein + zeaxanthin	490.025 g
Fiber, total dietary	4.388 g
Fatty acids, total saturated 22:0	0.0102 g
Carotene, beta	6107.76 g
Niacin	18.0664 mg
Fatty acids, total saturated 18:4	0.0068 g
Vitamin A, RAE	608.09 g
Fatty acids, total trans-polyenoic	0.4627 g
Arginine	0.0996 g
Riboflavin	0.6181 mg
Tocopherol, beta	0.0213 mg
Fatty acids, total polyunsaturated 15:0	0.2654 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2415 g
Fatty acids, total saturated 20:1	0.051 g
Glutamic acid	0.9218 g
Sodium, Na	342.3024 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1838 g
Total lipid (fat)	43.8443 g
Manganese, Mn	0.3474 mg
Fructose	2.5801 g
Proline	0.066 g
Fatty acids, total saturated 16:0	9.416 g
Fatty acids, total saturated 8:0	0.0034 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6158 g
Sucrose	2.338 g
Choline, total	247.9867 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.3708 g
Fatty acids, total polyunsaturated 18:1 t	2.0922 g
Sugars, total	7.629 g
Serine	0.0834 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	6.7511 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	1.4526 mg
Selenium, Se	48.5736 g
Ash	8.2254 g
Fatty acids, total saturated 18:1 undifferentiated	14.9108 g
Pantothenic acid	2.391 mg
Phenylalanine	0.0893 g
Copper, Cu	0.4151 mg
Betaine	27.6711 mg
Fatty acids, total trans-polyenoic 15:1	0.0068 g
Thiamin	0.2746 mg
Methionine	0.0242 g
Iron, Fe	7.4652 mg
Carbohydrate, by difference	13.4272 g
Phosphorus, P	665.6207 mg
Folate, total	73.1017 g
Tocopherol, gamma	0.1788 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0034 g
Lycopene	3834.41 g
Alanine	0.1241 g
Cholesterol	210.9207 mg
Valine	0.0846 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	1.6819 g
Glycine	0.069 g
Carotene, alpha	2375.77 g
Glucose (dextrose)	2.4421 g
Fatty acids, total saturated 14:0	1.1742 g
Zinc, Zn	15.9514 mg
Isoleucine	0.0867 g
Fatty acids, total saturated 12:0	0.0306 g
Fatty acids, total polyunsaturated	2.0483 g
Fatty acids, total saturated 14:1	0.2517 g
Leucine	0.1187 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.4627 g
Tocotrienol, alpha	0.0263 mg
Vitamin A, IU	12159.755 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	73.1017 g
Tryptophan	0.0211 g
Vitamin C, total ascorbic acid	25.7545 mg
Phytosterols	13.46 mg
Galactose	0.2424 g
Fatty acids, total polyunsaturated 18:1 c	12.7505 g
Fatty acids, total saturated 20:0	0.0646 g
Starch	0.9152 g
Tyrosine	0.0529 g
Vitamin B-12	6.7018 g
Vitamin K (phylloquinone)	38.7576 g
Fatty acids, total saturated	18.236 g
Histidine	0.0526 g
Fatty acids, total monounsaturated	16.4007 g
Threonine	0.1725 g
Folate, food	73.1017 g
Fatty acids, total polyunsaturated 17:0	0.5001 g
Vitamin E (alpha-tocopherol)	2.5541 mg
Fatty acids, total trans	2.5549 g
Fatty acids, total trans-monoenoic	2.0922 g
Magnesium, Mg	113.222 mg
Lysine	0.1184 g
Potassium, K	1672.3926 mg
Cystine	0.0685 g
Fluoride, F	7.495 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	0.5 cup	26.24	6.1312	0.1536
Tomato	1 cup	26.82	5.7961	0.298
Celery	0.5 cup	8.08	1.4999	0.0859
Water	4 cups	0	0	0
beef	0.75 lb	673.5855	0	43.3068