Soup with Assorted Beans
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 73.2 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams dried Borlotti bean
- 100 grams dried white Beans
- 200 grams thick white Beans (canned)
- 300 grams green Green beans
- 1 carrot
- ½ Kohlrabi
- ¼ Celery root
- 3 scallions
- 1 l Vegetable broth
- 1 Tbsp freshly chopped Savory
- salt
- peppers
Preparation steps
1.
Soak the borlotti and white beans separately overnight in plenty of water.
2.
The next day, simmer both soaking beans for about 1 hour.
3.
Rinse the beans in a colander and drain well.
4.
Rinse, trim and cut the green beans into 3 cm (approximately 1 inch) long pieces. Peel the carrots, kohlrabi and celery and cut into tiny cubes. Rinse, trim and cut scallions into small rings.
5.
Heat in a pot 2 tablespoons of oil and sauté the diced vegetables. Drain the beans and add the green beans to the vegetables. Refill with the broth, mix in the savor and season with salt and pepper. Simmer over medium heat another 15 minutes. Then add the broad beans and allow them to warm briefly. Season everything and serve.
