Bread and Vegetable Soup with Bacon
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
385
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 44.1 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lg slices Whole Wheat Bread
- 1 onion
- 3 Tbsps Bacon
- 2 potatoes
- 2 carrots
- 1 large Leek
- 1 garlic clove
- 1 l Beef broth
- 4 Tbsps scallions
- 2 Pickled cucumbers
- salt
- peppers (freshly ground)
- also
- clarified butter (for cooking)
Preparation steps
1.
Break bread into pieces. Peel the onion and chop. Peel the potatoes and carrots and cut into small cubes. Rinse, trim and cut leeks into thin rings. Heat 1 tablespoon butter in a large saucepan and saute the onions and the bacon until soft. Add the bread and vegetables and cook briefly. Add the garlic cloves. Pour the broth into the soup and simmer covered for 15-20 minutes.
2.
Cut the pickled cucumebrs into small pieces and stir in just before serving. Season with salt and pepper. Pour the soup in bowls and serve sprinkled with chopped chives and caraway.
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