Hearty Pepper and Tomato Broth
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (peeled and finely sliced)
- 2 garlic cloves (finely sliced)
- 1 Zucchini (finely chopped)
- 1 red pepper (seeded and cut into strips)
- 1 yellow pepper (seeded and cut into strips)
- 1 green pepper (seeded and cut into strips)
- ½ cup Green beans (topped and tailed)
- 2 cups canned Tomatoes
- 3 ½ cups chicken (or vegetable stock)
- thyme
- salt
- peppers
Preparation steps
1.
Heat the oil in a pan then cook the onion until softened and deep gold.
2.
Add the garlic and remaining vegetables and cook briskly for five minutes until softened.
3.
Pour in the tomatoes, stock and thyme, bring to the boil and season for 10-15 minutes until the liquid has reduced a little.
4.
Season and serve.
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