Photo: Cala
Estimated Nutrition (whole recipe, rough)
634
Calories
68g
Protein
20g
Fat
45g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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 cup dried pinto beans
- 1 (15.5 ounce) can tomatoes, drained
- 1 (15.5 ounce) can carrots, drained
- 1 medium onion, chopped
- 1 (15 ounce) can fat-free beef or chicken broth
- 1 teaspoon black pepper
Directions
1
1.In a large pot, soak beans using quick soak
2
3.In a medium pot, mix beans, tomato, carrots, onion, and broth. An option is to sauté onions in a pan with a teaspoon of oil over medium heat and then add to broth.
3
4.Over medium-high heat, cover and bring to a boil.
4
5.Reduce heat and cook for approximately 60 minutes. Add black pepper. Optional: Cool uncovered 20 minutes. Puree half of soup in blender, and mix with remaining soup.
Recipe sourced from
fandom