Bean Soup

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Average: 5 (1 vote)
(1 vote)
Bean Soup
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 kcal(19 %)
Protein17.53 g(18 %)
Fat14.15 g(12 %)
Carbohydrates58.8 g(39 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A549.47 mg(68,684 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.41 mg(29 %)
Folate47.79 μg(16 %)
Pantothenic acid0.21 mg(4 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C31.7 mg(33 %)
Potassium764.79 mg(19 %)
Calcium295.41 mg(30 %)
Magnesium62.51 mg(21 %)
Iron6.64 mg(44 %)
Iodine4.75 μg(2 %)
Zinc0.76 mg(10 %)
Saturated fatty acids8.73 g
Cholesterol43.01 mg

Ingredients

for
4
Ingredients
600 grams green Beans
1 onion
1 carrot
100 grams Celery
1 stalk Leeks
2 tablespoons butter
1 tablespoon Pastry flour
1 liter Beef broth (from a jar)
1 bunch Savory
400 grams starchy potatoes
1 tablespoon Herb vinegar
salt (and pepper, to taste)
100 grams Whipped cream
How healthy are the main ingredients?
potatoLeekCeleryWhipped creamonioncarrot

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.