Bean Stew with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 103.7 μg | (173 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,716 mg | (43 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 500 grams Chicken breasts (with bone)
- 4 small onions
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- ½ tsp salt
- 300 grams green Beans
- 300 grams potatoes (waxy)
- 300 grams Tomatoes
- 2 sprigs Savory
- 4 garlic cloves
- 1 can white Beans (250 grams)
- 20 grams butter
- 1 Tbsp olive oil
- freshly ground peppers
Preparation steps
Peel, rinse and coarsely chop soup vegetables. Peel 2 onions, halve and brown in a hot pan, cut side down. Rinse and pat dry meat and combine with 1.5 liters of cold water (approximately 6 cups) and bring to a boil.
Simmer for about 10 minutes, skimming any resulting foam. Add soup vegetables and onion halves to chicken. Season with salt and reduce heat, simmer for 20 more minutes. Rinse and clean beans. Rinse, peel and dice potatoes.
Cut tomatoes crosswise and blanch in hot water, rinse in cold water and peel, halve and remove seeds. Finely dice remaining onions. Remove chicken from the broth, remove skin and bones and cut meat into bite-sized pieces. Strain broth through a sieve.
Heat butter in a large saucepan and saute onions, green beans, potatoes and savory for a few minutes. Add broth and simmer for about 15 minutes. Peel garlic and cut into very thin slices.
Heat olive oil in a small pan and saute garlic slices for a few seconds. Add meat, tomatoes and white beans to the soup, heat up briefly and serve sprinkled with garlic slices.
