Vegetable and Bean Soup
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Savoy cabbage
- 200 grams carrots
- 250 grams waxy potatoes
- 150 grams Celery root
- 300 grams Borlotti bean (canned)
- 1 onion
- 1 garlic clove
- olive oil
- 1 l Vegetable broth
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the vegetables, peel, and cut into bite-sized pieces or strips. Rinse the beans in a colander and drain well.
2.
Peel the onion and garlic, chop finely, and sweat in a pan coated with 2 tablespoons of oil. Add the vegetables, sauté briefly, and pour in the broth. Simmer 20-25 minutes over medium heat. Add the beans, season with salt and pepper, and simmer another 5 minutes. Serve the soup in bowls.
