Fruity Tomato and Bean Soup
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 1 bunch scallions
- 1 Apple
- 60 grams Bacon
- 200 grams white Beans (canned)
- 200 grams red Beans (canned)
- 2 tsps Mustard
- 1 Tbsp honey
- salt
- freshly ground pepper
- 1 can Tomatoes (in pieces, 400 grams)
- 500 milliliters Beef broth
Preparation steps
Trim, rinse and cut the bell pepper into small cubes. Trim, rinse and chop the scallions into rings. Put 2 tablespoons chopped scallion aside for garnish.
Peel the apple, quarter, remove seeds and cut into small cubes.
Cut the bacon into cubes.
Drain the white and red beans in a colander. Rinse the beans under cold water and drain.
For the soup, pace the bacon in a large ovenproof pot. Place the pot on low to medium heat and gently fry the bacon for about 5 minutes while stirring. Add the scallions and diced bell peppers and saute. Stir in the mustard and honey, and season with salt and pepper. Add the tomato pieces, beef broth and the drained beans.
Add the apple pieces to the soup and bring to a boil. Place the pot in a preheated oven and simmer at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 30 minutes.
Serve the soup garnished with chopped scallions.