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Bean and Leek Soup
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 14 hrs 20 mins
Calories:
275
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams white Beans (dried)
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 l Vegetable broth
- 200 grams starchy potatoes
- 1 stalk Leeks
- 1 red Bell pepper
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Soak the beans overnight in cold water.
2.
Peel and chop the onion and garlic and sweat in a pan with melted butter. Drain the beans well and add, along with the broth, to the pan. Cook for about 1 1/2 hours until the beans are soft.
3.
Peel and rinse the potatoes. Cut into small cubes and add to the pan 40 minutes before the end of cooking.
Cut the leek lengthwise. Rinse, trim and cut into thin rings. Rinse the bell pepper, cut into quarters, remove seeds and ribs and cut into small cubes.
4.
Puree the remaining soup and pour in the cream. Season with salt and pepper. Add the leek, bell pepper and remaining beans.
Let simmer for about 5 minutes over medium heat. Season again and serve in soup bowls, garnished with chives.
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