Vegetable and Bean Soup

4
Average: 4 (1 vote)
(1 vote)
Vegetable and Bean Soup
share Share
print
bookmark_border Copy URL
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)
Calorie246 cal.(12 %)
Protein12 g(12 %)
Fat9 g(8 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K28.4 μg(47 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.4 mg(29 %)
Folate86 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium1,109 mg(28 %)
Calcium137 mg(14 %)
Magnesium80 mg(27 %)
Iron3.2 mg(21 %)
Iodine8 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids1.3 g
Uric acid117 mg
Cholesterol0 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Savoy cabbagepotatocarrotoniongarlic cloveolive oil

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.