Red Kidney Bean Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,328 mg | (33 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 onion (chopped)
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 cups canned Tomatoes (chopped)
- 4 Tbsps tomato puree
- 2 ½ cups Beef stock (or chicken stock)
- 2 cups canned, red Kidney beans (drained and rinsed)
- 1.333 cups carrots (chopped)
- 1 red pepper (deseeded and finely chopped)
Preparation steps
1.
Heat the oil in a pan and gently cook the onion until translucent.
2.
Add the paprika and cayenne, cook for one minute then add the tomatoes and tomato puree. Bring to a boil then puree with a hand blender.
3.
Add the stock, beans, carrots and pepper and simmer gently for about 20 minutes.
4.
Season with salt and pepper and serve.
