Pork and Bean Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
