Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 2 quarts soups
- 2 ounces raw rice
- 1 teaspoon salt
- 1 inch pieces 2 whole stalks celery
- 2 whole stalks celery
- 1 finely chopped green pepper
- 49 broth
- 2 peeled
- 3 saltspooils pepper
Directions
Clean and cut into 1 inch pieces 2 whole stalks celery. Put in a saucepan with 1 finely chopped green pepper and \\ table- spoons butter. Cover and let steam 10 minutes. Then add 2 quarts
SOUPS. 49
broth, 2 ounces raw rice, 2 peeled and finely chopped tomatoes, 1 teaspoon salt, 3 saltspooils pepper; mix and let I)oil slowly 45 minutes.