Sweet Potato and Green Bean Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
624
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Sweet potato
- 1 onion
- 20 grams butter
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- 1 ⅕ liters Broth
- 500 grams Green beans
- 150 grams Sour cream
- 150 grams Bacon
- parsley
Preparation steps
1.
Peel, rinse and dice sweet potatoes. Peel and dice onion. In a pot, cook sweet potatoes and onion in melted butter. Add marjoram and season with salt and pepper. Add broth, bring to a boil, cover and simmer about 10 minutes.
2.
Rinse, trim and cut beans diagonally into small pieces. Roughly puree soup. Stir in sour cream. Add beans and simmer about 15 minutes.
3.
Cut bacon into strips. In a frying pan, fry bacon until crispy.
4.
Season soup to taste, divide among bowls, and serve sprinkled with bacon and parsley leaves.
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