Broccoli Bean Soup with Bacon
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
581
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 137.1 μg | (229 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Broccoli
- 250 grams Fava bean (gepalt)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 750 milliliters Vegetable broth
- 200 grams Sour cream
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 125 grams Bacon (in slices)
Preparation steps
1.
Rinse broccoli and cut into small pieces. Rinse beans and drain. Peel onion and garlic and chop finely. Heat oil and sweat onion with garlic until translucent. Add beans and broccoli, pour in broth and simmer for 6-8 minutes over medium heat. Then left out about 1/3 the vegetables. Puree the soup, stir in 100 g (1/2 cup) sour cream and season with salt, pepper and lemon juice. Possibly add some broth or let reduce.
2.
Cut the bacon into strips and leavecook crisp in a pan without fat. Drain on paper towels. Add other vegetables back to soup, allow to become warm and season to taste. Serve with remaining sour cream and bacon.
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