Photo: Cala
Estimated Nutrition (whole recipe, rough)
813
Calories
70g
Protein
21g
Fat
91g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Venison or beef short ribs or shanks
- 2 qt Water
- 2 lrg Onions, quartered
- 2 x Ripe tomatoes, seeded and diced
- 1 lrg Sweet bell pepper, seeded and diced
- 1 cup Fresh or frozen okra
- 1/2 cup Diced potatoes
- 1/2 cup Sliced carrots
- 1/2 cup Fresh or frozen corn kernels
- 1/4 cup Chopped celery
- Salt and ground pepper to taste
- =
Directions
1
Put meat, water, and onions in a heavy soup kettle.
2
Cover and bring to a boil over high heat.
3
Reduce heat to low and simmer for 3 hours.
4
Remove meat, let cool, and discard bones, returning meat to pot.
5
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
6
Season with salt and pepper.
Recipe sourced from
fandom