Tomato Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
164
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ½ kilograms Tomatoes
- 500 grams black Beans
- 4 medium sized onions
- 2 Bell pepper
- 3 garlic cloves
- 2 liters Broth
- ¼ l Red wine
- 4 Tbsps vegetable oil
- salt
- freshly ground Black pepper
- 1 bay leaf
- Sage
- Savory
Preparation steps
1.
Soak the beans in 1 liter (approximately 4 cups) of water overnight.
2.
The next day, peel and cube the onions. Scald the tomatoes, peel, halve, remove the seeds and cut into cubes. Rinse the peppers, halve, remove the seeds and cut into pieces. Heat the olive oil in a large pan. Peel and crush the garlic.
Add the onions, peppers, garlic and drained beans to the pot and saute. Reduce the heat slightly and add the diced tomatoes. Pour in the broth and wine. Add the spices and simmer over low heat for at least 30 minutes. Season with salt and pepper. Serve hot.
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