Tomato Soup with Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 Red chili pepper
- 2 carrots
- 1 stalk Celery
- 2 garlic cloves
- 500 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 350 milliliters Beef broth
- 1 Tbsp ground paprika (sweet)
- 500 grams crushed Tomatoes (canned)
- 250 grams Kidney beans (canned)
- 250 grams white Beans (canned)
- 1 tsp dried oregano
- salt
- peppers
Preparation steps
1.
Peel onion and chop finely. Rinse chile pepper and chop finely. Peel carrots and dice into small cubes. Rinse celery and dice into small cubes. Peel garlic and chop finely.
2.
Heat oil in a saucepan and saute ground meat until crumbly. Add onion, garlic and chile pepper and saute for 1-2 minutes. Add the rest of vegetables and tomatoes and saute briefly. Add broth and paprika and simmer for about 1 hour, stirring occasionally. Add more broth if needed.
3.
During the last 10 minutes, add drained beans and oregano and mix well.
4.
Season with salt and pepper. Pour into bowls and serve.
