Chickpea, Vegetable and Tuna Soup
40 mins (prep 10, cooking 30)
22 ingredients
6-8 servings
Soups are quick to make and so very easy on the budget. They are perfect for a busy day -- and are a great way to use fresh veggies as well as what's in the cupboard. Use the chile only if you are a fan of heat. This recipe has been created for the Dining on a Dollar competition.

Categories:  <-60-mins , low-cholesterol , low-calorie , north-american , healthy , soups-&-stews , low-carb , low-in... , healthy-2 , time-to-make ,
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Serving Size (279.98 g)
Servings 6
Amount per Serving
Calories 466.56 Calories from Fat 176.58
% Daily Value *
Total Fat 19.62g 181.08%
Saturated Fat 8.49g 254.8%
Trans Fat 0.08g %
Cholesterol 43.54mg 87.07%
Sodium 235.2mg 58.8%
Total Carbohydrate 48.58g 97.16%
Dietary Fiber 13.48 g 323.41%
Sugars 10.85 g %
Protein 26.49g 317.93%
Vitamin A 1179.39IU% Vitamin C 8.17mg%
Calcium 303.24mg% Iron 5.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, medium zucchini, dried onion, chicken stock cube, dried basil, dried parsley, dried oregano, mushroom stems and pieces, corn kernels, salt and pepper, chopped cilantro