Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 184.5
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 179.9 mg
Potassium 323.0 mg
Total Carbohydrate 30.9 g
Dietary Fiber 6.0 g
Sugars 1.0 g
Protein 6.8 g
Vitamin A 205.2 %
Vitamin B-12 25.0 %
Vitamin B-6 112.9 %
Vitamin C 32.1 %
Vitamin D 0.0 %
Vitamin E 3.9 %
Calcium 5.5 %
Copper 10.6 %
Folate 11.6 %
Iron 9.7 %
Magnesium 7.2 %
Manganese 29.1 %
Niacin 64.3 %
Pantothenic Acid 5.4 %
Phosphorus 10.4 %
Riboflavin 124.8 %
Selenium 9.6 %
Thiamin 140.6 %
Zinc 9.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chickpea Veggie Soup

View the full Chickpea Veggie Soup Recipe & Instructions
Submitted by: KATHY_HESTER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chickpea Veggie Soup

63 calories of Chickpeas (garbanzo beans), (53.13 grams)

34 calories of Steel Cut Oats, dry, (0.06 cup)

30 calories of Olive Oil, (0.25 tbsp)

27 calories of Sweet potato, (0.19 cup, cubes)

13 calories of Kal Nutritional Yeast Flakes, (0.50 tbsp)

7 calories of Kale, (0.19 cup, chopped)

7 calories of Carrots, raw, (0.13 cup, chopped)

2 calories of Onions, raw, (0.03 cup, chopped)

2 calories of Garlic, (0.38 clove)


Nutrition & Calorie Comments  

Great without nutritional yeast as its unavailable here Submitted by:
NASFKAB

(11/3/19)
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Like one other Sparker here, I left out the nutritional yeast and the oats and used lentils. I also added a bit of turmeric powder and it made a difference. Definitely a keeper. Submitted by:
PREMAMEHROTRA

(10/25/19)
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I used cheddar cheese instead of the nutritional yeast Pretty good soup Submitted by:
ADRIENALINE

(10/24/17)
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Used beef broth for taste, spinach because kale is nasty and miso instead of nutritional yeast so we donít smell of it. Not bad, but will use real potatoes next time. Sweet potato is cloying and weird mouth feel. It can be changed to suit your family. Submitted by:
ETHELMERZ

(10/24/17)
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I'm not sure what the nutritional yeast is supposed to add, but I liked the oatmeal. I also used a lot less water. Let's see how it tastes when I thaw and reheat the leftovers. Submitted by:
NELLJONES

(10/24/17)
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I did not use nutritional yeast. Also, used spinach instead of kale. It was good but a bit bland to me. Submitted by:
WENDYDANCER

(10/30/16)
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This is a pretty good simple soup to make any time with simple ingredients. I left out the nutritional yeast (??) and I liked the oats in there. next time I would like to add a veggie broth instead of water (as well as more spices) as I found the soup a little watery. Submitted by:
LYNEGAUTHIER13

(4/7/15)
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A really tasty soup. I left out the oats & nutritional yeast (didn't have it). I tossed in some lentils in their place. I also used some swiss chard. Submitted by:
NAYKNITS

(10/27/14)
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I made this soup last night for dinner--it was so flavorful (look at all those herbs used!)--what salt we used was very minimal. Using steel cut oats in a soup was new for me, it definitely worked tho, reminded me of barley. Will absolutely put this in my soup rotation! Submitted by:
ZEECHA

(10/27/14)
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I prefer to make this more of a soup and will leave out the oats and nutritional yeast when I make it for my family. I'll use dried chickpeas instead of the canned ones, too. Submitted by:
NONNAOF2

(10/24/14)
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