Baked Bean, Bacon and Apple Soup

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Baked Bean, Bacon and Apple Soup
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 cal.(12 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates25 g(17 %)
Sugar added3 g(12 %)
Roughage7.7 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K59.4 μg(99 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.7 mg(50 %)
Folate155 μg(52 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.1 μg(38 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C174 mg(183 %)
Potassium834 mg(21 %)
Calcium170 mg(17 %)
Magnesium58 mg(19 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids6.1 g
Uric acid77 mg
Cholesterol9 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
2 yellow Bell pepper
1 bunch scallions
1 Apple
60 grams Bacon
200 grams white Beans (canned)
200 grams red Beans (canned)
2 tsps Mustard
1 Tbsp honey
salt
freshly ground peppers
1 can crushed Tomatoes (400 grams)
500 milliliters Beef broth
How healthy are the main ingredients?
TomatohoneyMustardApplesalt

Preparation steps

1.

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.

2.

Peel the apple, quarter, remove seeds and cut into small cubes.

3.

Cut the bacon into cubes.

4.

Drain the white and red beans in a colander.

5.

Rinse both the beans under cold water and drain. 

6.

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.

7.

Add the scallions and diced bell peppers, and sauté.

8.

Stir in the mustard and honey, and season with salt and pepper.

9.

Add the crushed tomatoes and the drained beans, and pour in the beef broth.

10.

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.

11.

Garnish the soup with scallions and serve hot.

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