Pork and Bean Soup

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Pork and Bean Soup
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
759
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie759 cal.(36 %)
Protein57 g(58 %)
Fat53 g(46 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.3 mg(19 %)
Vitamin K36.6 μg(61 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.7 mg(64 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.4 mg(100 %)
Folate71 μg(24 %)
Pantothenic acid2.4 mg(40 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C21 mg(22 %)
Potassium1,189 mg(30 %)
Calcium139 mg(14 %)
Magnesium90 mg(30 %)
Iron5.2 mg(35 %)
Iodine8 μg(4 %)
Zinc6.7 mg(84 %)
Saturated fatty acids25.3 g
Uric acid349 mg
Cholesterol243 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
200 grams white Beans
100 grams Kidney beans
1 smoked Pickled ham hock
100 grams carrots
100 grams Parsnips
1 tsp ground paprika
1 onion
1 bay leaf
2 garlic cloves
40 grams clarified butter
200 grams Whipped cream
2 Tbsps chopped parsley
salt
freshly ground pepper
How healthy are the main ingredients?
Whipped creamKidney beanscarrotParsnipparsleyonion

Preparation steps

1.

The night before cooking, soak white beans in water and cook eisbein in 1.5 liters (approximately 6 1/4 cup) of water. Let cool overnight. The next day, peel and slice carrots. Peel and coarsely chop onion and garlic. Peel root parsley and dice. Skim fat off the cooled eisbein stock. Heat fat in a frying pan and cook onions, two-thirds of the carrots and half of the parsley root. Season with salt, pepper, bay leaf and paprika. Add white beans with their soaking liquid and eisbein stock. Cook for about 40 minutes, stirring occasionally. Add remaining carrots and parsley root pieces after 20 minutes of cooking time. Cook kidney beans separately in boiling salted water for about 40 minutes.

2.

While the beans cook, cut the eisbein in half along the bone and divide each half again. Place in a preheated oven at 120°C (approximately 250°F) and bake for about 30 minutes.

3.

Remove the bay leaf from the white beans. Add cream and puree in a food processor until creamy. Drain red beans and add to soup. Stir in parsley. Season with salt and pepper to taste. Serve each bowl of soup with eisbein. 

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