Vegetable and Beef Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 80.5 μg | (134 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 2,214 mg | (55 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams lean Ribeye Steak
- 500 grams Predominantly waxy potatoes
- 500 grams carrots
- 1 Kohlrabi
- 250 grams Cauliflower
- 1 stalk Leeks
- salt
- peppers
- 150 grams peas
- Chervil
Preparation steps
1.
Cook the beef in a pot with 2 liters of water (approximately 2 quarts). Cover and simmer 1 1/2 hours.
2.
Peel, rinse and dice the potatoes. Rinse the carrots and kohlrabi and cut them into sticks. Rinse the cauliflower and divide into florets. Rinse the leek and cut into rings.
3.
Remove the meat from the broth. Season the soup with salt and pepper. Add the prepared vegetables (except the leeks and peas) to the broth and cook for about 20 minutes. Trim the meat of its fat and sinews and cut into small cubes. About 5 minutes before the end of cooking, add the leeks and peas to the soup. Add the meat cubes back into the soup, heat everything through and season to taste. Pluck the chervil leaves from the stems and garnish the soup.
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