Chicken neck soup
Composition / ingredients
6
Servings:
Cooking method
Before cooking the soup, soak the beans for 6-8 hours or according to the instructions on the bean package.
Now the soaked beans need to be put out before adding the rest of the ingredients. So, pour a little vegetable oil into the bottom of the pan, put the beans. Sprinkle the beans with spices and paprika, pour water over the beans to the top and cook in the "Stewing" mode, the time is 20 minutes.
Meanwhile, prepare the vegetables - peel and slice in a convenient way. I prefer large.
After putting out the beans, add the chopped vegetables and necks, previously well washed, to the pan. As well as salt and herbs of Provence, add water and turn on the "Soup" mode.
When the program is over, the delicious soup is ready.
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Paprika - 289 kcal/100g
- Herb mixture - 259 kcal/100g
- Chicken necks - 297 kcal/100g
