Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
677
Calories
17g
Protein
15g
Fat
117g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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 tbsp vegetable oil
- 1/4 cup chopped onions
- 1/4 cup thinly sliced celery
- 1 tbsp flour
- 1 cup tomato juice
- 1/4 tsp salt (optional)
- 2 can green beans (16oz cans)
- =
Directions
1
Place oil in saucepan and heat over moderate heat. Add onions and celery and cook and stir until onions are soft but not browned. Add flour and cook until flour is absorbed by vegetables. Add tomato juice, salt, and pepper and cook until slightly thickened and smooth. Drain beans well. Add to hot sauce and simmer 2 minutes. Serve hot, using ½ c per serving. 1 serving = ½ bread calories = 48
Recipe sourced from
fandom