Bean Soup with Spaetzle
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
494
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 21.81 g | (22 %) | ||
| Fat | 8.6 g | (7 %) | ||
| Carbohydrates | 83.67 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.42 g | (8 %) |
more nutritional values
| Vitamin A | 830.58 mg | (103,823 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 4.42 mg | (37 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 2.26 mg | (19 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 45.72 μg | (15 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10.37 mg | (11 %) | ||
| Potassium | 319.61 mg | (8 %) | ||
| Calcium | 120.06 mg | (12 %) | ||
| Magnesium | 7.39 mg | (2 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 53.55 μg | (27 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 1.41 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- 300 grams white, dried Beans
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 ⅕ liters Vegetable broth
- 1 bay leaf
- 4 allspice
- 2 carrots
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- For the spaetzle
- 300 grams Pastry flour
- 4 eggs
- salt
Preparation steps
1.
For the soup: soak beans overnight in water. Drain well. Peel onion and garlic, chop finely. Heat oil in a saucepan and saute both until translucent. Add broth, bay leaf, allspice and beans. Bring to a boil and simmer, half-covered, for about 40 minutes. Peel carrots, halve lengthwise and cut into pieces. Add to the soup during the last 15 minutes.
2.
For the spaetzle: combine flour and eggs, whisk until thick. Add water or flour as needed. Let rest for about 15 minutes. Bring plenty of salted water to a boil and separate spaetzle from the mixture. Cook for about 1-2 minutes, remove with a slotted spoon and rinse with cold water. Drain well.
3.
Add spaetzle with parsley to soup, season with salt and pepper to taste. Pour into bowls and serve.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
