Bean and Potato Stew
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 137.3 μg | (229 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 1,815 mg | (45 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Soup vegetables
- 2 onions
- 2 garlic cloves
- 2 Tbsps butter
- 1 l Beef broth (from a jar)
- 2 red Bell pepper
- 300 grams frozen, green Beans
- 300 grams potatoes
- 1 tsp marjoram
- 1 tsp Savory
- 4 Italian sausage (garlic sausages)
- 1 bunch Chives
- salt
Preparation steps
1.
Peel and finely chop the onions and garlic. Rinse the soup vegetables and cut into small pieces. Heat butter in a large saucepan. Saute the vegetables, onions and garlic, pour in the broth and bring to a boil. Halve the peppers, remove the core, rinse and dice. Peel the potatoes, dice coarsely and add to the beans, peppers and marjoram. Add to the broth and savory and let simmer for about 20 minutes.
2.
Pierce the sausages several times with a fork. Add to the stew and simmer for another 5 minutes. Season with salt. Rinse, shake dry and cut the chives. Sprinkle over the stew and serve.
