Mexican Vegetable Soup With Pasilla Strips

1. Cook the vegetables in the prepared beef stock along with the parsley and cilantro.

2. Check seasoning and if necessary add more salt and the pepper.

3. Just before serving garnish with the julienned chile and the avocado.

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Nutrient	Quantity
Total fats	21.4209 g
Protein	216.4013 g
Carbohydrates	288.9543 g
Energy	2204.4913 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4952 g
Water	1135.5848 g
Aspartic acid	2.9715 g
Calcium, Ca	1252.578 mg
Lutein + zeaxanthin	6865.5172 g
Fiber, total dietary	34.7202 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	22509.1733 g
Niacin	25.3618 mg
Vitamin A, RAE	2532.9795 g
Arginine	1.9549 g
Riboflavin	2.2515 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total polyunsaturated 15:0	0.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.008 g
Glutamic acid	7.261 g
Stigmasterol	0.0667 mg
Sodium, Na	945.7069 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1567 g
Total lipid (fat)	21.4209 g
Manganese, Mn	2.5657 mg
Fructose	2.1849 g
Proline	2.985 g
Fatty acids, total saturated 16:0	2.901 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	9.3884 g
Choline, total	645.5226 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0016 g
Sugars, total	19.6193 g
Serine	1.7787 g
Fatty acids, total saturated 10:0	0.0096 g
Fatty acids, total saturated 18:0	0.5808 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	3.8706 mg
Selenium, Se	205.4333 g
Ash	19.022 g
Fatty acids, total saturated 18:1 undifferentiated	4.8657 g
Pantothenic acid	2.706 mg
Phenylalanine	1.8033 g
Beta-sitosterol	0.0444 mg
Copper, Cu	3.5862 mg
Betaine	1.044 mg
Thiamin	2.6353 mg
Retinol	272.0006 g
Methionine	0.7409 g
Iron, Fe	24.8074 mg
Carbohydrate, by difference	288.9543 g
Phosphorus, P	2500.8204 mg
Folate, total	344.7531 g
Tocopherol, gamma	0.107 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	2.56 g
Alanine	2.7933 g
Cholesterol	453.3344 mg
Valine	1.9082 g
Fatty acids, total saturated 18:2 undifferentiated	7.6412 g
Glycine	1.5289 g
Carotene, alpha	9111.08 g
Glucose (dextrose)	2.4073 g
Fatty acids, total saturated 14:0	0.0189 g
Zinc, Zn	17.4972 mg
Isoleucine	1.4246 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	9.2278 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	4.2778 g
Tocotrienol, alpha	0.0336 mg
Vitamin A, IU	46126.2943 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	344.7531 g
Tryptophan	0.2826 g
Vitamin C, total ascorbic acid	61.153 mg
Phytosterols	12.7411 mg
Fatty acids, total polyunsaturated 16:1 c	0.0016 g
Fatty acids, total polyunsaturated 18:1 c	0.0144 g
Fatty acids, total saturated 20:0	0.0016 g
Starch	3.6608 g
Tyrosine	1.4644 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	92.7861 g
Fatty acids, total saturated	3.5928 g
Histidine	1.1233 g
Fatty acids, total monounsaturated	5.0243 g
Threonine	1.7798 g
Folate, food	344.7531 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0011 g
Cryptoxanthin, beta	4.4889 g
Vitamin E (alpha-tocopherol)	8.7709 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	676.4765 mg
Lysine	1.3649 g
Potassium, K	4319.3009 mg
Fatty acids, total polyunsaturated 24:1 c	0.0011 g
Cystine	0.8171 g
Fluoride, F	8.947 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	0.5	13.375	2.659	0.1498
Avocado	1	0	0	0
Carrot	2	104.96	24.5248	0.6144
Onion	2 tablespoons	8	1.868	0.02
Zucchini	2	4.62	0.6842	0.088
Corn	2	1211.8	246.5432	15.7368
Pepper	0	0	0	0
cilantro	1 sprig	0.5111	0.0816	0.0116
leek	1	54.29	12.5935	0.267
pasilla chile	2	806.9352	0	4.5333
parsley sprig	1 parsley	806.9352	0	4.5333
mirliton	1	806.9352	0	4.5333
beef stock neat	3 quarts	806.9352	0	4.5333