Fiery Bean Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Kidney beans (canned)
- 1 chili pepper
- 1 onion
- 200 grams starchy potatoes
- 1 carrot
- 2 garlic cloves
- 1 red Bell pepper
- 3 Tbsps olive oil
- 200 grams Tomatoes (canned)
- 600 milliliters Vegetable broth
- salt
- Caraway
- Tabasco sauce
Preparation steps
1.
Rinse the kidney beans and drain.
Rinse, trim and chop the chile peppers. Peel the onion, potato, carrot and garlic and dice into small pieces. Rinse the red bell pepper, dry, halve and remove the seeds and ribs; cut into small cubes.
2.
Heat oil in a pan and saute the onion, garlic, chile peppers and carrot for 2-3 minutes. Add the tomatoes, red bell pepper and potatoes and pour the vegetable broth. Season with salt and pepper and simmer for about 15 minutes, stirring occasionally.
3.
Add the kidney beans and simmer for another 5-10 minutes. Add more vegetable broth if required. Finish with salt, caraway seed and Tabasco sauce and serve with baguette if desired.
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