Vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
172
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 0.33 g | (0 %) | ||
| Carbohydrates | 36.07 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 774.19 mg | (96,774 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.25 mg | (2 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.57 mg | (13 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 40.3 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54.64 mg | (58 %) | ||
| Potassium | 206.09 mg | (5 %) | ||
| Calcium | 68.98 mg | (7 %) | ||
| Magnesium | 20.73 mg | (7 %) | ||
| Iron | 2.43 mg | (16 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 0.08 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Barley
- 150 grams white dried Beans
- 1 red Bell pepper
- 150 grams green Beans
- 150 grams White cabbage
- 2 carrots
- 1 ½ liters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 1 bunch parsley
Preparation steps
1.
Soak barley and beans separately in cold water overnight.
2.
The next day, rinse peppers, halve, remove the seeds and ribs and cut into small pieces.
3.
Rinse green beans, trim and cut into pieces.
4.
Rinse cabbage, trim and cut into bite size pieces.
5.
Peel carrots and cut into small cubes.
6.
Bring vegetable stock to a boil and add drained barley and beans. Reduce heat and simmer over low heat about 45 minutes. Add prepared vegetables and season with salt, pepper and nutmeg. Cover and cook a further 15 min.
7.
Rinse parsley, shake dry, finely chop and add to the finished soup. Serve immediately.
