Healthier Version Of A Classic Recipe

Vegetable Beef Soup

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Vegetable Beef Soup
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
612
calories
Calories

Healthy, because

Even smarter

Nutritional values

Beef is rich in protein and iron. We need this for maintaining and building muscles and the formation of blood as well as for healthy oxygen transport in the body. The colourful vegetable mixture in the soup is rich in vitamins and essential oils, both of which strengthen our immune system.

The vegetable soup with soup meat is a delicious starter on holidays. Depending on how sumptuous the menu is, the soup is also sufficient for 6 people. Goes well with stuffed giant mushrooms as the main course and apple skewers in almond caramel as dessert.

1 serving contains
(Percentage of daily recommendation)
Calorie612 kcal(29 %)
Protein64.69 g(66 %)
Fat19.28 g(17 %)
Carbohydrates47.52 g(32 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A742.26 mg(92,783 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.57 mg(130 %)
Vitamin B₆1.09 mg(78 %)
Folate85.08 μg(28 %)
Pantothenic acid1.09 mg(18 %)
Biotin6 μg(13 %)
Vitamin B₁₂4.88 μg(163 %)
Vitamin C127.95 mg(135 %)
Potassium1,687.68 mg(42 %)
Calcium117.7 mg(12 %)
Magnesium102.38 mg(34 %)
Iron7.94 mg(53 %)
Iodine1.8 μg(1 %)
Zinc13.43 mg(168 %)
Saturated fatty acids6.9 g
Cholesterol174.38 mg

Ingredients

for
4
Ingredients
750 grams Beef brisket
400 grams starchy potatoes
2 carrots
1 Kohlrabi
2 onions
1 green Bell pepper
150 grams green Beans
½ Celery root
1 stalk Leeks
granulated beef Broth (or bouillon cubes)
2 tablespoons chopped parsley
salt
freshly ground peppers
How healthy are the main ingredients?
potatoLeekparsleycarrotKohlrabionion

Preparation steps

1.

Rinse the beef brisket, place in a large pot, cover with water and bring to a boil. Reduce to a simmer, cover and cook for 2 hours. 

2.

Peel and dice the potatoes, onions, carrots and kohlrabi. Rinse the leek well and cut into thin slices. Remove the ribs and seeds from the bell pepper and cut into strips. Cut the green beans in half. 

3.

After the beef has cooked for 2 hours, add the vegetables to the pot and continue cooking for another 30 minutes.  

4.

Season the stew with granulated beef broth or bouillon cubes, salt and pepper to taste. Remove the beef brisket from the pot, cut into bite-sized cubes and stir back into the soup.

5.

Ladle into bowls, garnish with fresh parsley and serve.