Goulash Soup with Beans
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 800 grams Beef (ready to cook, from the shoulder)
- 3 Tbsps vegetable oil
- 1 Tbsp sweet ground paprika
- 1 Tbsp hot ground paprika
- 1 ⅕ liters Beef broth
- 300 grams Savoy cabbage
- 4 Tomatoes
- 1 can white Beans (850 ml)
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel onions and garlic and chop. Rinse meat, pat dry and cut into bite-sized cubes. Heat oil in a saucepan and brown meat on all sides. Add onions and garlic, saute briefly. Season with paprika and deglaze pan with broth. Simmer on low heat, covered, for about 1.5 hours. If necessary, add more broth.
2.
Rinse and halve savoy cabbage, remove hard stalk and cut into strips. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice. Drain and rinse beans, drain again. Add cabbage and beans to the pan and simmer for 10 minutes. Add tomatoes and season with salt, pepper and nutmeg. Pour into bowls and serve.
