Bread and Vegetable Soup with Bacon

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Bread and Vegetable Soup with Bacon
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie385 cal.(18 %)
Protein9 g(9 %)
Fat21 g(18 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K44.1 μg(74 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.5 mg(36 %)
Folate93 μg(31 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium812 mg(20 %)
Calcium122 mg(12 %)
Magnesium69 mg(23 %)
Iron2.8 mg(19 %)
Iodine12 μg(6 %)
Zinc1.7 mg(21 %)
Saturated fatty acids10.9 g
Uric acid109 mg
Cholesterol33 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 lg slices Whole Wheat Bread
1 onion
3 Tbsps Bacon
2 potatoes
2 carrots
1 large Leek
1 garlic clove
1 l Beef broth
4 Tbsps scallions
2 Pickled cucumbers
salt
peppers (freshly ground)
also
clarified butter (for cooking)
How healthy are the main ingredients?
onionpotatocarrotLeekgarlic clovesalt

Preparation steps

1.

Break bread into pieces. Peel the onion and chop. Peel the potatoes and carrots and cut into small cubes. Rinse, trim and cut leeks into thin rings. Heat 1 tablespoon butter in a large saucepan and saute the onions and the bacon until soft. Add the bread and vegetables and cook briefly. Add the garlic cloves. Pour the broth into the soup and simmer covered for 15-20 minutes.

2.

Cut the pickled cucumebrs into small pieces and stir in just before serving. Season with salt and pepper. Pour the soup in bowls and serve sprinkled with chopped chives and caraway.

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