Vegetable Beef Soup
Healthy, because
Even smarter
Nutritional values
Beef is rich in protein and iron. We need this for maintaining and building muscles and the formation of blood as well as for healthy oxygen transport in the body. The colourful vegetable mixture in the soup is rich in vitamins and essential oils, both of which strengthen our immune system.
The vegetable soup with soup meat is a delicious starter on holidays. Depending on how sumptuous the menu is, the soup is also sufficient for 6 people. Goes well with stuffed giant mushrooms as the main course and apple skewers in almond caramel as dessert.
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 64.69 g | (66 %) | ||
| Fat | 19.28 g | (17 %) | ||
| Carbohydrates | 47.52 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 742.26 mg | (92,783 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.57 mg | (130 %) | ||
| Vitamin B₆ | 1.09 mg | (78 %) | ||
| Folate | 85.08 μg | (28 %) | ||
| Pantothenic acid | 1.09 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 4.88 μg | (163 %) | ||
| Vitamin C | 127.95 mg | (135 %) | ||
| Potassium | 1,687.68 mg | (42 %) | ||
| Calcium | 117.7 mg | (12 %) | ||
| Magnesium | 102.38 mg | (34 %) | ||
| Iron | 7.94 mg | (53 %) | ||
| Iodine | 1.8 μg | (1 %) | ||
| Zinc | 13.43 mg | (168 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Cholesterol | 174.38 mg |
Ingredients
- Ingredients
- 750 grams Beef brisket
- 400 grams starchy potatoes
- 2 carrots
- 1 Kohlrabi
- 2 onions
- 1 green Bell pepper
- 150 grams green Beans
- ½ Celery root
- 1 stalk Leeks
- granulated beef Broth (or bouillon cubes)
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
Preparation steps
Rinse the beef brisket, place in a large pot, cover with water and bring to a boil. Reduce to a simmer, cover and cook for 2 hours.
Peel and dice the potatoes, onions, carrots and kohlrabi. Rinse the leek well and cut into thin slices. Remove the ribs and seeds from the bell pepper and cut into strips. Cut the green beans in half.
After the beef has cooked for 2 hours, add the vegetables to the pot and continue cooking for another 30 minutes.
Season the stew with granulated beef broth or bouillon cubes, salt and pepper to taste. Remove the beef brisket from the pot, cut into bite-sized cubes and stir back into the soup.
Ladle into bowls, garnish with fresh parsley and serve.
