Bean Soup
(3 votes)
(3 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 102 μg | (170 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams green Beans
- 1 onion
- 1 carrot
- 100 grams Celery
- 1 stalk Leeks
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 l Beef broth (from a jar)
- 1 bunch Savory
- 400 grams starchy potatoes
- 1 Tbsp Herb vinegar
- salt (and pepper, to taste)
- 100 grams Whipped cream
Preparation steps
1.
Rinse beans and cut diagonally into wide pieces. Peel the onion. Trim carrot and celery and chop everything finely. Cut leek into thin rings and rinse. Heat butter in a saucepan and sauté onion, leek carrot and celery for 5 minutes. Add beans, stir in flour and season with salt and pepper. Pour in broth and bring to a boil.
2.
Add savory, cover and allow to simmer for 10 minutes over low heat. Peel potatoes, dice and mix into the soup. Simmer another 15 minutes. Remove savory and season the soup with salt, vinegar and pepper. Stir in sour cream and serve.
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