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Bean soup with Spaetzle
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 13 hrs 25 mins
Calories:
494
calories
Calories
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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
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Ingredients
for
4
- 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.
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