Baked Bean, Bacon and Apple Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 20 g |
Ingredients
Preparation steps
Rinse, trim and cut the bell peppers into small cubes. Trim, rinse and cut the scallions into rings. Put 2 tablespoons scallions aside for garnish.
Peel the apple, quarter, remove seeds and cut into small cubes.
Cut the bacon into cubes.
Drain the white and red beans in a colander.
Rinse both the beans under cold water and drain.
Place the bacon into a wide oven-proof pot. Place the pot on low to medium heat and gently fry the bacon for about 5 minutes while stirring.
Add the scallions and diced bell peppers, and sauté.
Stir in the mustard and honey, and season with salt and pepper.
Add the crushed tomatoes and the drained beans, and pour in the beef broth.
Stir in the apple pieces and let it boil. Cook the soup in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 30 minutes.
Garnish the soup with scallions and serve hot.
