Beef Vegetable Soup
Healthy, because
Even smarter
Nutritional values
With its abundant proteins, beef is not only popular with athletes, because in addition to building muscle, the nutrient is also necessary for the formation of cells, messenger substances and antibodies. The meat also scores points with approx. 2.5 milligrams of iron per 100 grams of beef and thus covers a quarter of the daily requirement. We need this mineral for the formation of blood and optimal oxygen transport in the body.
A vegetable soup is ideal for using up leftovers from the refrigerator. If you have some broccoli or paprika left over, for example, you can also add these to the soup. A hearty sourdough rye bread goes well with it.
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.1 g | (100 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 245 μg | (408 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 478 μg | (159 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 358 mg | (377 %) | ||
| Potassium | 3,756 mg | (94 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 581 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 700 grams Beef
- 1 onion
- 1 ½ liters water
- 3 meat bones
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 8 peppercorns
- 1 bunch carrots
- 1 Celery root
- 250 grams starchy potatoes
- 1 Cauliflower
- 1 Savoy cabbage
- 1 stalk Leeks
- 1 Zucchini
- salt
- 1 bunch parsley
Preparation steps
Cut onion with the skin intact in half and fry the cut surfaces in a pan without fat. Pour in water and add rinsed meat, bones, chopped soup vegetables and peppercorns. Bring to a boil and skim off the rising foam. Season with salt and simmer over low heat for 1 ½ hours.
Peel carrot, celery root and potatoes and dice. Rinse, halve and slice the zucchini. Divide cauliflower into florets and cut cabbage into 1 cm (approximately 1/2-inch) wide strips. Rinse leek and cut into rings.
Remove the meat and bones from broth with a skimmer, pour the broth through a sieve, put broth back into the pot and boil until reduced to 1 liter (approximately 4 1/4 cups). Add the vegetables to the broth and cook for 25 minutes over medium heat. Rinse the parsley and chop finely. Remove meat from the bones, dice and mix with the parsley into the vegetable soup.
