Bean Soup with Bacon, Leeks and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 146.3 μg | (244 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 250 grams dried white Beans
- 2 large onions
- 2 Tbsps clarified butter
- 500 grams smoked Pork belly
- 2 ½ liters Beef broth
- salt
- peppers (freshly ground)
- 4 carrots
- 3 small Leeks
- 1 pc Celery (100 grams)
- 1 green Bell pepper
- 3 bay leaves
- 3 Juniper berries
- 1 bunch fresh thyme
Preparation steps
Soak the beans overnight. Pour in a colander with cold water and drain. Cut the onion into cubes and sweat until translucent in a large pot in the hot clarified butter.
Add the beans and pork belly add and pour in the broth. Bring to a boil over medium heat slowly. Meanwhile, peel the carrots and cut into large cubes about 1.5 cm (approximately 1/2 inch).
Rinse, trim and cut the leeks into thick rings. Peel the celery, rinse and dice. Rinse the bell pepper, cut in half, remove seeds and ribs and cut into strips.
Rinse the thyme under cold water, then add together with the vegetables and the remaining spices to the soup. Mix everything well. Allow the soup to simmer for 1 hour on low heat.
Add more water if necessary.
At the end of the cooking time, remove the pork belly, cut into large cubes and put back into the soup. Season heavily with salt and pepper, then serve hot.
