Smokey Bean Soup

Here's one of the first recipes I ran through the Analyze your Recipe feature on the Self Nutrition Data Site, and this is how it comes out. You pull ingredients from a list, which have set measurements, so the fractions indicate a portion of that measurement. Since not all of the specific ingredients I used were listed, I found a similar ingredient and made a note of it at the start of the recipe. If you click on the link at the bottom, it will take you to the complete analysis. I'm leaving this one as is, but I suppose it would be better to "translate" recipes, so I'll try to do that for future recipes.
[OK, this requires further explanation, and a proper transposition of the recipe, see below. I've edited the ingredient list from the original post, which was wacky)

Barley, pearled, raw
2.0  x  1 ounce (28g)

Beans, navy, mature seeds, raw [Includes USDA commodity food A918, A924]
0.5  x  1 cup (208g)

Beans, pink, mature seeds, raw
0.5  x  1 cup (210g)

Carrots, raw [Includes USDA commodity food A099]
0.0625  x  1 large (7-1/4" to 8-/1/2" long) (72g)

Chard, swiss, raw
3.0  x  1 cup (36g)

Garlic, raw
2.0  x  1 clove (3g)

Oil, olive, salad or cooking
0.125  x  1 tbsp (14g)

Onions, raw
0.56458336  x  1 large (150g)

Parsley, raw
0.5  x  1 cup (60g)

Peppers, hot chili, red, raw
1.0  x  1 ounce (28g)

Pork, cured, ham, whole, separable lean and fat, roasted
2.0  x  1 ounce (28g)

Potatoes, white, flesh and skin, raw [Includes USDA commodity food A215]
1.0  x  1/2 cup, diced (75g)

Salt, table
1.0  x  1 tsp (6g)

Soup, chicken broth, low sodium, canned
2.0  x  1 cup (240g)

Spices, bay leaf
0.125  x  1 tsp, crumbled (0g)

Tomato products, canned, puree, without salt added
0.5  x  1 cup (250g)

Read More http://nutritiondata.self.com/facts/recipe/2110845/2#ixzz1MinretNo

PREPARATION

Ingredient notes: ham=Tasso ham or smoked ham + 1/2 tsp Creole seasoning; fresno chili, add according to taste; broth=smoked turkey broth or use chicken or turkey broth + smoked ham hock or turkey wing; parsley=lovage; canned tomatoes= Mrs.Wheelbarrow's Roasted Tomato Garlic Soup. Check beans for rocks and remove any shriveled or dark beans. Cover white and pink (red) beans by 2 inches of water and soak for at least 4 hours or overnight. Drain rinse, put in large pot, cover with fresh water. Add 1 bay leaf, 1 garlic clove, and 1 slice onion. Cook over low heat for several hours until soft (alternatively, cook for 20 minutes in pressure cooker). Rinse chard. Remove and slice stems. Roughly chop leaves. Heat oil in large soup pot. Add chopped onion, fresno pepper, chard stems, garlic clove, carrots, and Tasso ham. Cook until onion is soft and ham starts to brown. Mix in barley and add broth plus 2 cups water. Cook for about 30 minutes until barley is almost soft. Drain beans and add to soup with potato and tomatoes, and cook for another 20 minutes until potato and barley are soft. Fold in parsley (lovage) and chard leaves, and salt and pepper to taste. Add water to make more broth if needed.

Read More http://nutritiondata.self.com/facts/recipe/2110845/1#ixzz1MSXI3koN

A PROPER EXPLANATION AND TRANSPOSITION OF RECIPE


A few quirks/limitations with the Nutrition Data recipe feature: it alphabetizes the ingredients, and you must determine a serving size, and then the program will give you stats on that serving size. For soup, it seemed to me that the best serving size would be an ounce so that I can put it into the My Tracking feature more accurately, depending on the size of my bowl of soup. I think that the wacky ingredient quantities of the original post were the program's calculation from the 1 oz serving size. It also puts everything in one paragraph. Here's the recipe in a more conventional form:


SMOKEY BEAN SOUP


1/2 c white or navy beans, dried
1/2 c red or pink beans, dried
1 bay leaf
2 cloves garlic
1/2 c chopped onion, + 1 slice for beans
1 T olive  or canola oil
A good handful of chard, about 3 c, stems removed and choppped, and leaves chopped separetely
2 oz Tasso Ham (or smoked ham + 1/2 tsp Creole Seasoning)
1 large carrot, chopped
1 fresno pepper, chopped (or any other red or hot pepper)
1/4 c barley
1 medium potato, peeled and chopped (I used a Yukon Gold)
2 c chicken or turkey broth (to get a really smoky flavor to the broth, use broth that has been made with leftover bones from a smoked bird. If you don't have that, add a smoked turkey wing or ham hock from the grocery store)
1/2 c tomato puree or crushed tomatoes (I used some home-canned Mrs. Wheelbarrow's Roasted Tomato Garlic Soup)
1/4 - 1/2 c lovage or parsley, chopped


1. Check beans for rocks and remove any shriveled or dark beans. Cover white and pink (red) beans by 2 inches of water and soak for at least 4 hours or overnight. Drain rinse, put in large pot, cover with fresh water. Add 1 bay leaf, 1 garlic clove, and 1 slice onion. Cook over low heat for several hours until soft (alternatively, cook for 20 minutes in pressure cooker).
2. Rinse chard. Remove and slice stems. Roughly chop leaves.
3. Heat oil in large soup pot. Add chopped onion, fresno pepper, chard stems, garlic clove, carrots, and Tasso ham. Cook until onion is soft and ham starts to brown. (Celery would be nice too, but this time I just used chard stems).
4. Mix in barley and add broth plus 2 cups water. Cook for about 30 minutes until barley is almost soft.
5.  Drain beans and add to soup with potato and tomatoes, and cook for another 20 minutes until potato and barley are soft.
6. Fold in lovage or parsley and chard leaves, and salt and pepper to taste. Add water to make more broth if needed.


Sorry about the mix-up~I'm new to this! And one of these days I'm going to figure out how to separate the recipe from the text and have a print feature too.