Photo: Cala
Estimated Nutrition (whole recipe, rough)
733
Calories
41g
Protein
35g
Fat
60g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
| Smoke | 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
- =
- 6 oz Vegetable oil
- 1 1/2 lbs Onions, coarsely chopped
- 1 1/4 lbs Potatoes, diced
- 1 lbs Carrots, diced
- 1 lbs Celery, sliced
- 1 can Chef-Mate Bacon 'n Cheddar-Cheese Sauce (#10 can)
- 2 cup Beer
- 1 quart Chicken stock
- 1 1/4 lbs Mixed Vegetables, frozen
- 1/2 tsp Paprika
- 1/2 tsp White Pepper
- 1/4 tsp Liquid Smoke flavor
- 2 tbsp Parsley, chopped
- =
Directions
1
Place vegetable oil in large stockpot.
2
Add onios, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked.
3
Add remaining ingredients.
4
Combine thoroughly.
5
Simmer 20 minutes over low heat, stirring occasionally.
6
Serve hot.
7
Makes 25 one cup servings.
Recipe sourced from
fandom