Mexican White Bean and Chorizo Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,328 cal. | (63 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 174 g | (116 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.7 g | (56 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps good-quality olive oil (divided)
- 16 ozs fresh, Mexican Chorizo
- 1 large onion (peeled and thinly sliced)
- 4 cloves garlic cloves (peeled and minced)
- 1 green Bell pepper (rinsed; cored and chopped)
- 2 carrots (peeled and diced)
- 2 medium potatoes (peeled and cubed)
- 1 ½ cups frozen Corn kernel
- 30 ozs canned cannellini beans (rinsed)
- 3 cups Broth (beef; chicken or vegetable)
- 1 sprig thyme
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, turning occasionally, until browned and cooked through, about 15-20 minutes. Transfer sausage to a plate.
2.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and green peppers. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add carrots, potatoes, corn, beans and broth and cook, until the vegetables are tender and the soup is slightly thickened, about 10 to 12 minutes. Season with thyme, salt and pepper.
3.
Slice the chorizo and fold it into the soup; add a little water if soup is to thick, if desired. Divide among serving bowls. Serve.
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