Vegetable Stew
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 2 carrots
- 6 Tomatoes
- 1 Tbsp sunflower oil
- 800 milliliters Vegetable broth
- 150 grams Peas
- salt
- peppers
- 200 grams chickpeas (canned)
- 4 Hot dogs
- 2 Tbsps scallions
Preparation steps
1.
Peel the onion, garlic and carrots. Finely dice the onion and garlic. Slice the carrots. Scald the tomatoes, peel, quarter, remove the stalk and dice.
2.
Briefly saute the onion, garlic and carrots in hot oil. Pour in the broth and tomatoes. Add the peas. Season with salt and pepper. Simmer for about 10 minutes.
3.
Rinse the chickpeas and drain. Slice the sausages. Add the sausages and chickpeas to the stew. Simmer for about 5 minutes. Add broth, if necessary.
4.
Season with salt and pepper. Serve sprinkled with chives.
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