Bean Soup with Potatoes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
177
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 2 tsps Pastry flour
- 250 grams green Beans
- 1 bay leaf
- Savory
- 750 milliliters Vegetable broth (Instant)
- 250 grams Tomatoes
Preparation steps
1.
Rinse, peel and dice potatoes.
2.
Rinse beans and trim the ends, then halve crosswise.
3.
Peel onion and chop finely. Heat butter in a saucepan and saute onion until translucent. Add flour and saute briefly. Add potatoes, bay leaf, savory, peeled and squeezed garlic and broth and simmer for about 25 minutes. Add grean beans about 15 minutes before the end of cooking to the soup and simmer until beans are tender.
4.
Blanch tomatoes in hot water for a few seconds, peel and halve, remove seeds and cut into strips.
5.
Season soup with salt and pepper, add tomatoes and let stand for a few minutes. Remove bay leaf and pour soup into bowls and serve.
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