Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Spinach | 1 cup raw (30g) | 7 |
| Soup | not in our table | 0 |
| Bean | not in our table | 0 |
| Sauce | 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
- a large soup pan
- 2 large beef shanks
- 2 pork hocks
- l piece of your favorite sausage.
- a handleful of beef stock powder or 4 cubes of beef stock
- 1 cup of beef stock liquid
- 1 envelope of potatoe soup mix or add 4 potatoes that have been previously mashed
- 1 bunch of washed kale cut up into small pieces
- 1 teaspoon of baking soda
- 2 cans of baked beans in tomatoe sauce
- 1 cup of your favorite pasta
Directions
Boil all the meats together for atleast one hour.
Skim off fat as it rises to the surface.
Add water as needed.
After one hour, remove the meat and let it sit until it can be easily handled without burning.
While the meat is sitting, add the following ingredients: a handleful of beef stock powder or 4 cubes of beef stock 1 cup of beef stock liquid
You can add vegetables at this moment like carrots if you like.
Cut the carrots very small.
1 envelope of potatoe soup mix or add 4 potatoes that have been previously mashed.
You can even use leftover mashed potatoes.
Again add water as needed.
You do not need to add salt, as the beef broth already has salt in it.
You can add pepper for a little zip.
You should have a deep brown stock with a slightly thick look to it.
Remove the meat you set aside from the bones and cut into bite size pieces.
Leave the skin on the pork hocks. It tastes really good.
Add the meat back to the stock and then add the following:1 bunch of washed kale cut up into small pieces, 1 teaspoon of baking soda.
The baking soda helps the kale to stay green instead of going black in the liquid.2 cans of baked beans in tomatoe sauce,1 cup of your favorite pasta.
Cook until the kale is wilted and the pasta is cooked (use package directions for the time needed for the pasta)
The whole cooking time could take about 2 hours for the soup to be ready.