Rhehish Style Bean Soup with Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 28.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams String bean
- 200 grams potatoes
- 2 shallots
- 1 garlic clove
- 40 grams butter
- 600 milliliters Vegetable broth
- 250 milliliters Whipped cream
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp dried Savory
- 2 Tbsps Crème fraiche
- 100 grams Bacon
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Rinse and dry string beans, cut diagonally into 2 cm (approximately 3/4 inch) long pieces. Peel and dice potatoes, shallots and garlic.
2.
Heat butter in a saucepan and saute shallots until soft. Add garlic, beans and potatoes and cook briefly. Add broth, cream, bay leaf and all herbs. Simmer on low heat for about 20 minutes.
3.
Cook bacon in dry pan until crispy. Add crème fraîche into soup and season with salt, pepper and nutmeg. Pour soup into bowls adn garnish with bacon. Serve.
