Beef Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef
- 4 shallots
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 1 red and yellow Bell pepper
- 2 Zucchini
- 2 carrots
- ¾ l Vegetable broth (packaged)
- ½ bunch mint
- ½ bunch oregano
- salt
- peppers
Preparation steps
1.
Rinse meat, pat dry and cut into cubes. Peel shallots and finely chop. Heat butter and oil, cook meat portions and add shallots. Halve peppers, remove seeds and ribs and dice. Rinse zucchini, cut off ends and cut into thick slices. Peel carrots and cut into small pieces.
2.
Add vegetables to meat and cook for 5 minutes. Pour in vegetable stock, cover and cook for 40–50 minutes. Pluck mint and oregano leaves from stems. Season with salt and pepper, sprinkle with herbs, and serve.
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