Quick Bean Soup

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Quick Bean Soup
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
96
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie96 cal.(5 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K52 μg(87 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.4 mg(29 %)
Folate77 μg(26 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium399 mg(10 %)
Calcium108 mg(11 %)
Magnesium38 mg(13 %)
Iron1.2 mg(8 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.2 g
Uric acid59 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams thick, white Beans (canned)
1 yellow onion (peeled, coarsely chopped)
1 garlic clove
1 Tbsp butter
700 milliliters Vegetable broth
2 Tbsps Watercress (chopped)
2 Tbsps Coriander (chopped)
4 Tbsps lemon juice
½ tsp Cumin
1 pinch sugar
½ tsp Turmeric
salt
freshly ground peppers
Coriander (and watercress leaves)
How healthy are the main ingredients?
Watercresssugargarlic cloveCuminTurmericsalt

Preparation steps

1.

Rinse beans in a colander with cold water.

2.

Heat butter is a saucepan and sauté onion with garlic pressed through a garlic press. Add broth and beans. Bring to a boil, remove from heat, stir in watercress and cilantro and puree soup.

3.

Season soup with lemon juice, cumin, sugar, turmeric, salt and pepper, to taste. Bring to a boil again. Pour into bowls. Garnish with cilantro and watercress leaves. Serve.