Bean Soup
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
96
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams thick, white Beans (canned)
- 1 yellow onion (peeled, coarsely chopped)
- 1 garlic clove
- 1 Tbsp butter
- 700 milliliters Vegetable broth
- 2 Tbsps Watercress (chopped)
- 2 Tbsps Coriander (chopped)
- 4 Tbsps lemon juice
- ½ tsp Cumin
- 1 pinch sugar
- ½ tsp Turmeric
- salt
- freshly ground peppers
- Coriander (and watercress leaves)
Preparation steps
1.
Rinse beans in a colander with cold water.
2.
Heat butter is a pan, sauté onion and garlic pressed through a garlic press. Add broth and beans. Bring to a boil, remove from heat, stir in watercress and cilantro and puree.
3.
Season bean soup with lemon juice, cumin, sugar, turmeric, salt and pepper, to taste. Bring to a boil again. Sprinkle with cilantro and watercress leaves. Pour into bowls and serve.
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