Bean Tomato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 19.91 g | (20 %) | ||
| Fat | 46.9 g | (40 %) | ||
| Carbohydrates | 61.76 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.51 g | (15 %) |
| Vitamin A | 1,702.88 mg | (212,860 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.38 mg | (20 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 18.7 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.05 μg | (7 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 43.43 mg | (46 %) | ||
| Potassium | 386.69 mg | (10 %) | ||
| Calcium | 123.87 mg | (12 %) | ||
| Magnesium | 20.14 mg | (7 %) | ||
| Iron | 4.57 mg | (30 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Cholesterol | 94.06 mg |
Ingredients
- For the soup
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 2 cans red Beans (Kidney beans each 400 grams)
- 4 Tbsps Tomato paste
- 1 can peeled Tomatoes (400 grams)
- 1 tsp Chili powder
- salt
- black peppers
- 1 generous pinch cayenne pepper
- ¾ l Beef broth
- 300 grams carrots
- 1 red Bell pepper
- For the garlic bread
- 1 Baguette
- 175 grams butter
- 4 garlic cloves (finely pressed)
- salt
- 1 chopped Culinary herbs (such as oregano, dill, thyme etc.)
Preparation steps
For the soup, feat olive oil in a soup pot and sauté chopped onion.
Drain beans in a colander and pour under running cold water. Drain.
Add tomato paste to the pot, mix and add tomatoes.
Puree everything in the soup pot with an immersion blender.
Add beans and season with salt, pepper, cayenne pepper and chili seasoning.
Add broth to the pot, add beans and slowly bring to a boil.
Rinse carrots and thinly slice. Rinse bell peppers, remove seeds and cut into small cubes.
Add prepared vegetables to the soup and simmer on low heat for about 15-20 minutes.
Season to taste and serve immediately.
For the garlic bread, preheat oven to 200°C (approximately 400°F).
Mix soft butter, crushed garlic and spices and season with salt.
Slice baguette diagonally and add garlic butter in the incisions.
Bake bread in the preheated oven for about 10 minutes, then cut into slices and serve hot.
