Creamy Bean Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams white Beans (canned)
- 2 garlic cloves
- 1 small onion
- 5 sprigs thyme
- 1 Tbsp vegetable oil
- 500 milliliters Vegetable broth
- salt
- peppers
- 1 pinch ground cilantro
- 250 grams frozen Green beans
- 100 grams frozen Broad bean
- 1 tsp lemon juice (to taste)
- 2 Tbsps Sour cream
- slivered almonds (toasted, for garnish)
Preparation steps
1.
Rinse and drain the white beans. Peel and finely chop the onions and the garlic. Rinse thyme, shake dry and pluck the leaves off the stem.
2.
Heat the oil in a saucepan, add the onion and garlic and cook until translucent. Add beans and then pour in the broth. Add the thyme leaves and ground coriander and simmer for about 15 minutes. In the meantime, thaw the green beans and broad beans in a bowl of salted water for about 10 minutes, then rinse, drain and set aside.
Puree the soup finely then add the green beans and broad beans. Stir in the sour cream and lemon juice to taste and season with salt and pepper. Serve garnished with additional thyme stalks and sliced almonds.
