Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soybean | 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 Tbs. vegetable oil
- 1?2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 small carrot, thinly sliced
- 1 small stalk celery, thinly sliced
- 1?2 medium green bell pepper, finely chopped
- 11?2 cups tomato sauce
- 1-inch piece fresh ginger, cut into 4 slices
- 15-oz. can yellow soybeans, with liquid
- 1 tsp. dried basil
- 1?4 cup chopped fresh flat-leaf parsley
- =
Directions
1. In medium skillet, heat oil over medium-high heat. Add onion, garlic, carrot, celery and green pepper and cook, stirring often, until beginning to soften, 3 minutes. Add tomato sauce, ginger and soybeans with liquid and stir well. Stir in basil and parsley.
2. Reduce heat to medium-low. Season to taste with salt and pepper. Simmer, uncovered, until vegetables are just tender, 20 to 25 minutes. Remove and discard ginger. Season to taste with salt and pepper and serve hot.