Directions:
- In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
- Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
- Stir after one minute.
- Add the cubed roasted chuck roast. Stir all together.
- Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
- Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
- Bring to a boil.
- Cover and simmer for 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.77 Kcal (2189 kJ) | ||
| Calories from fat | 287.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.94g | 49% | |
|---|---|---|---|
| Cholesterol | 85.18mg | 28% | |
| Sodium | 763.79mg | 32% | |
| Potassium | 847.9mg | 18% | |
| Total Carbs | 30.42g | 10% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 26.07g | 52% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3.5mg | 19% | |
| Calcium | 90.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.08 Kcal (373 kJ) | ||
| Calories from fat | 48.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 49% | |
|---|---|---|---|
| Cholesterol | 14.51mg | 28% | |
| Sodium | 130.15mg | 32% | |
| Potassium | 144.49mg | 18% | |
| Total Carbs | 5.18g | 10% | |
| Sugars | 1g | 24% | |
| Dietary Fiber | 0.79g | 18% | |
| Protein | 4.44g | 52% | |
| Vitamin C | 1.9mg | 19% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.6mg | 19% | |
| Calcium | 15.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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