Bacon, Herb, and White Bean Broth

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Bacon, Herb, and White Bean Broth
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie442 kcal(21 %)
Protein16.67 g(17 %)
Fat21.54 g(19 %)
Carbohydrates50.16 g(33 %)
Sugar added0 g(0 %)
Roughage10.94 g(36 %)
Vitamin A769.58 mg(96,198 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.17 mg(15 %)
Niacin6.02 mg(50 %)
Vitamin B₆0.45 mg(32 %)
Folate102.89 μg(34 %)
Pantothenic acid0.52 mg(9 %)
Biotin3.76 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C28.67 mg(30 %)
Potassium918 mg(23 %)
Calcium137.28 mg(14 %)
Magnesium81.81 mg(27 %)
Iron3.91 mg(26 %)
Iodine1.5 μg(1 %)
Zinc1.65 mg(21 %)
Saturated fatty acids8.8 g
Cholesterol40.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
dried navy bean (haricot)
1
½ teaspoon
2 sprigs
2
onions (chopped)
2 cups
waxy potatoes (peeled and diced)
2
carrots (diced)
2 cloves
garlic (chopped)
2 tablespoons
1 ½ cups
1.333 cups
chopped Bacon
freshly ground peppers
How healthy are the main ingredients?
onioncarrotgarlicapple cider vinegarsalt

Preparation steps

1.
Soak the dried beans overnight in 1 litre/1 quart water.
2.
Rinse the beans, put in a large pan and cover with fresh water.
3.
Add the pepper corns, bay leaf and sprigs of savory to the pan, bring to a boil, turn down the heat and allow to simmer gently for approx. 45 minutes.
4.
Remove the stem and tip from the string beans and slice in half.
5.
Saute the potatoes, carrots, onion, bacon and garlic in hot butter. After 10 minutes, add them to the soup.
6.
Simmer for 10 minutes and add the beans.
7.
Continue cooking until the vegetables are tender and can be easily pierced with a fork.
8.
Season the stew with salt, pepper and vinegar to taste and serve.