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Vermicelli soup with beef broth and red pepper Calories
Hearty soup rich in protein and iron, with vegetables
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Vermicelli soup with beef broth and red pepper (250 g) has 138 calories. That works out to 55 calories per 100 g. It contains 18 g of carbs, 8 g of protein, 3.3 g of fat and 1.8 g of fiber. Its 27.5 mg of Vitamin C covers 31% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Vermicelli soup with beef broth and red pepper Nutrition Facts
Selected: 1 cup (medium) · 250 g
138
KCAL / 250G
Carbs
18g
· 7% DV
Protein
8g
· 16% DV
Fat
3.3g
· 4% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 24% · Fat 22%
Vermicelli soup with beef broth and red pepper nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 138 kcal | |
| Total fat | 3.3 g | 4% |
| Saturated fat | 1 g | 5% |
| Trans fat | 0.03 g | |
| Sodium | 675 mg | 29% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 1.8 g | 6% |
| Protein | 8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Vermicelli soup with beef broth and red pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 138 kcal |
| 100 g | 100 g | 55 kcal |
| 1 cup (small) | 150 g | 83 kcal |
| 1 serving (small) | 200 g | 110 kcal |
| 1 bottle (mini) | 250 g | 138 kcal |
| 1 serving (large) | 300 g | 165 kcal |
| 1 bottle (medium) | 330 g | 182 kcal |
| 1 cup (large) | 350 g | 193 kcal |
| 1 bottle (jumbo) | 500 g | 275 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Vermicelli soup with beef broth and red pepper
How do you make vermicelli soup with beef broth and red pepper?
Soften diced red pepper in a little oil, add beef broth and bring it to a boil, then stir in vermicelli and cook until tender. The noodles keep absorbing liquid as the soup stands, so loosen leftovers with a little hot broth or water.
What is in vermicelli soup with beef broth and red pepper?
Vermicelli soup with beef broth and red pepper is made with beef broth, vermicelli noodles and red pepper. Some versions also include onion, tomato paste or herbs, but those are optional and vary with the cook’s recipe.
What kind of vermicelli works best in vermicelli soup with beef broth and red pepper?
Thin, short vermicelli works especially well in vermicelli soup with beef broth and red pepper because it cooks quickly and is easy to spoon. Rice vermicelli is a different noodle and can become soft quickly, so follow its package cooking time.
Can you make vermicelli soup with beef broth and red pepper using store-bought broth?
Yes, store-bought beef broth works in vermicelli soup with beef broth and red pepper. Taste it before adding salt, since packaged broth can already be salty; a low-sodium broth gives you more control over the final seasoning.
When should you add the red pepper to vermicelli soup with beef broth and red pepper?
Add the diced red pepper before the broth and briefly sauté it to bring out its aroma while keeping its shape. For a firmer, fresher pepper texture, add it with the broth instead and simmer until it reaches the tenderness you like.
How do you keep vermicelli from getting mushy in vermicelli soup with beef broth and red pepper?
Cook the vermicelli just until tender and serve vermicelli soup with beef broth and red pepper soon after cooking. For make-ahead portions, store cooked noodles separately from the broth and combine them when reheating; this limits how much liquid they absorb.
Is vermicelli soup with beef broth and red pepper the same as Turkish şehriye soup?
It is a version of Turkish şehriye soup: şehriye means small pasta, often vermicelli, cooked in broth. This version is specifically made with beef broth and red pepper, while other Turkish recipes may use different broths or additions.
What can you serve with vermicelli soup with beef broth and red pepper?
Crusty bread, a simple salad or a squeeze of lemon pairs well with vermicelli soup with beef broth and red pepper. Serve it as a light first course, or alongside a vegetable dish for a more complete meal.
How long does vermicelli soup with beef broth and red pepper keep in the fridge?
Vermicelli soup with beef broth and red pepper keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat, adding broth or water if it has thickened.
Can you freeze vermicelli soup with beef broth and red pepper?
Yes, you can freeze vermicelli soup with beef broth and red pepper, but the noodles may turn soft after thawing. For better texture, freeze the beef broth and pepper base without vermicelli, then add freshly cooked noodles after reheating.
Vermicelli soup with beef broth and red pepper Vitamins & Minerals
Vitamins
Vitamin C
27.5mg · 31% DV
B12
0.58µg · 24% DV
Vitamin A
112.5µg · 13% DV
Biotin
3µg · 10% DV
Minerals
Sodium
675mg · 29% DV
Copper
0.18mg · 20% DV
Zinc
1.5mg · 14% DV
Selenium
7.25µg · 13% DV
Potassium ⭐
275mg · 8% DV
Vermicelli soup with beef broth and red pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Vermicelli soup with beef broth and red pepper
To burn the 138 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Vermicelli soup with beef broth and red pepper?
Vermicelli soup with beef broth and red pepper is a comforting, home-style soup made by simmering small pasta in beef broth with red pepper. The broth gives it a savoury depth, while the pepper brings a gentle sweetness and colour; the noodles soften as they cook.
In Turkey, it is often served as a first course at lunch or dinner, or enjoyed as a simple bowl with bread. It also makes an easy warming meal on a chilly day. The broth contributes protein and iron, while the vermicelli adds carbohydrates; overall, it is a hearty soup with some vegetables. For a lighter bowl, use less oil and add extra pepper or other vegetables.
How Nutritious Is Vermicelli soup with beef broth and red pepper?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Vermicelli soup with beef broth and red pepper Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Vermicelli soup with beef broth and red pepper Contain Allergens?
No known major allergens
Which Diets Is Vermicelli soup with beef broth and red pepper Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Vermicelli soup with beef broth and red pepper Fat Profile
SATURATED
1g
MONOUNSATURATED
1.25g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.