Vegetable Beef Soup

Vegetable Beef Soup


1. Sear stew meat over high heat in a large pot on the stove.

2. Combine remaining ingredients and bring to a boil.

3. Cook on medium heat for 3 hours.

4. Enjoy. (Leftovers can be easily frozen).

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Nutrition

NutrientQuantity
Total fats11.7501 g
Protein218.209 g
Carbohydrates203.9426 g
Energy1793.8137 kCal
Fatty acids, total saturated 18:3 undifferentiated0.3211 g
Water2333.9147 g
Aspartic acid4.7318 g
Calcium, Ca1384.8835 mg
Lutein + zeaxanthin2572.2072 g
Fiber, total dietary38.7613 g
Carotene, beta13794.0576 g
Niacin27.7301 mg
Vitamin A, RAE1634.8181 g
Fatty acids, total trans-polyenoic0.0005 g
Arginine1.9413 g
Riboflavin2.1057 mg
Tocopherol, beta0.0754 mg
Fatty acids, total polyunsaturated 15:00.0009 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0148 g
Fatty acids, total saturated 20:10.0075 g
Glutamic acid10.473 g
Sodium, Na861.56 mg
Fatty acids, total saturated 16:1 undifferentiated0.1521 g
Total lipid (fat)11.7501 g
Manganese, Mn4.0803 mg
Fructose18.7054 g
Proline2.0384 g
Fatty acids, total saturated 16:01.7503 g
Fatty acids, total saturated 8:00.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.4472 g
Sucrose11.9282 g
Choline, total776.161 mg
Sugars, total55.9131 g
Serine1.9603 g
Fatty acids, total saturated 10:00.0081 g
Fatty acids, total saturated 18:00.4613 g
Fatty acids, total saturated 20:4 undifferentiated0.4715 g
Vitamin B-62.8103 mg
Selenium, Se174.6244 g
Ash24.3739 g
Tocotrienol, delta0.0278 mg
Fatty acids, total saturated 18:1 undifferentiated2.0692 g
Pantothenic acid3.8017 mg
Phenylalanine1.7881 g
Copper, Cu4.0044 mg
Betaine1.7248 mg
Thiamin2.299 mg
Retinol272.0006 g
Methionine0.5354 g
Iron, Fe25.2912 mg
Carbohydrate, by difference203.9426 g
Phosphorus, P2549.5735 mg
Folate, total628.1574 g
Tocopherol, gamma1.508 mg
Fatty acids, total saturated 20:5 n-3 (EPA)0.2085 g
Fatty acids, total saturated 22:1 undifferentiated0.004 g
Lycopene60395.5822 g
Alanine2.0495 g
Cholesterol453.3344 mg
Valine1.7517 g
Fatty acids, total saturated 18:2 undifferentiated2.6638 g
Glycine1.3754 g
Carotene, alpha4784.7633 g
Glucose (dextrose)19.1555 g
Fatty acids, total saturated 14:00.0343 g
Zinc, Zn15.2477 mg
Isoleucine1.4724 g
Maltose0.476 g
Fatty acids, total saturated 12:00.0026 g
Fatty acids, total polyunsaturated4.0739 g
Tocotrienol, gamma0.6198 mg
Leucine2.9331 g
Fatty acids, total polyunsaturated 18:2 t not further defined0.0005 g
Tocotrienol, alpha0.3044 mg
Vitamin A, IU28137.0086 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.1088 g
Folate, DFE547.8276 g
Tryptophan0.3912 g
Vitamin C, total ascorbic acid115.0572 mg
Phytosterols47.7744 mg
Fatty acids, total polyunsaturated 16:1 c0.0018 g
Fatty acids, total polyunsaturated 18:1 c0.4805 g
Fatty acids, total saturated 20:00.0069 g
Tocotrienol, beta0.0416 mg
Starch74.1283 g
Tyrosine1.1673 g
Vitamin B-129.0667 g
Vitamin K (phylloquinone)77.2219 g
Fatty acids, total saturated2.2795 g
Histidine0.9722 g
Fatty acids, total monounsaturated2.2331 g
Threonine1.5689 g
Folate, food628.1574 g
Fatty acids, total polyunsaturated 24:00.0079 g
Cryptoxanthin, beta304.4078 g
Vitamin E (alpha-tocopherol)16.0433 mg
Fatty acids, total saturated 22:6 n-3 (DHA)0.2992 g
Fatty acids, total trans0.0005 g
Magnesium, Mg576.0973 mg
Lysine2.307 g
Potassium, K7067.6307 mg
Cystine0.5404 g
Fluoride, F15.3899 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Rice0.25 cup169.737535.26561.48
Carrot2 50.0211.68760.2928
Onion1 4410.2740.11
Potato2 000
Bay leaf3 000
Tomato2 cans80.419817.37960.8936
Celery2 000
Water2 cans000
Tomato paste1 can139.432.1470.799
green bell pepper0.25 806.935204.5333
salt pepper0 806.935204.5333
thyme1 teaspoon0.8080.19560.0134
kernel corn1 can276.926554.68773.0018
parsley flake1 tablespoon806.935204.5333
stew meat2 lb806.935204.5333
baby lima bean0.33 cup225.566742.30550.6262

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