Smarter Home Cooking

Country-style Vegetable and Bean Stew

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Average: 5 (1 vote)
(1 vote)
Country-style Vegetable and Bean Stew
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein28.62 g(29 %)
Fat8.34 g(7 %)
Carbohydrates109.5 g(73 %)
Sugar added0 g(0 %)
Roughage22.16 g(74 %)
Vitamin A705.68 mg(88,210 %)
Vitamin D0 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.24 mg(22 %)
Niacin8.51 mg(71 %)
Vitamin B₆0.79 mg(56 %)
Folate352.72 μg(118 %)
Pantothenic acid0.72 mg(12 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C109.19 mg(115 %)
Potassium2,283.34 mg(57 %)
Calcium153.18 mg(15 %)
Magnesium150.45 mg(50 %)
Iron7.38 mg(49 %)
Iodine1.5 μg(1 %)
Zinc3.02 mg(38 %)
Saturated fatty acids1.15 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
15 ounces red Kidney beans (1 can)
1 carrot
1 onion
1 clove garlic
¼ Celeriac (bulb)
3 cooked potatoes
1 red chile pepper
1 tablespoon tomato puree
1 tablespoon Oil
1.333 cups vegetable stock
salt
peppers
15 ounces crushed tomatoes (1 can)
How healthy are the main ingredients?
Kidney beanstomatogarliccarrotonionCeleriac
Product recommendation

Can be frozen.

Preparation steps

1.

Drain the beans and rinse under running water, then drain well. Peel and finely chop the onion and garlic. Peel the carrot, halve lengthwise and slice. Wash the chili, slit open lengthwise and remove the seeds and inner ribs, then chop finely. Peel and dice the celeriac. 

2.

Heat the oil in a pan and saute the onion, garlic, carrot and celeriac. Stir in the tomato puree and cook briefly, then add the stock. Simmer for 10 minutes. Meanwhile, dice the cooked potatoes and add to the soup with the beans. Return to the boil and season with salt and pepper. Crush the canned tomatoes, add to the soup with their juice and simmer for a further 5-10 minutes. Season to taste and serve.