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Chunky Chickpea and Potato Soup

Chunky Chickpea and Potato Soup

You say Po-tay-to and I say Po-tah-to, but we can still both agree that sweet peppers, chickpeas and onions are the perfect complement to our spudsy vegetable.


healthified recipe
Here's the skinny:

3 cans (15 oz) garbanzo beans (chickpeas), rinsed and drained > 3 cans (15 oz) no-salt-added organic garbanzo beans (chickpeas), rinsed and drained
1 can (14.5 oz) diced tomatoes > 1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes
3 1/2 cups vegetable broth > 3 1/2 cups unsalted vegetable broth
1 cup whipping cream > no whipping cream

Nutritional Highlights

Calories
480  (before)

310  (after)
Total Fat
18 g (before)

2 g (after)
Saturated Fat
10 g (before)

0 g (after)
Cholesterol
55 mg (before)

0 mg (after)
Sodium
1340 mg (before)

400 mg (after)
Prep Time:30 min
Start to Finish:5 hr
makes:6 Servings

3 cans (15 oz) no-salt-added organic garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into ¾-inch pieces
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes 
3/4 cup chopped red sweet pepper 
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin 
1/2 teaspoon paprika 
1/4 teaspoon cayenne pepper
3 1/2 cups unsalted vegetable broth


1  In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker.
2  Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.

Nutritional Information

1 2/3 cups: Calories 310 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 57g (Dietary Fiber 11g, Sugars 6g); Protein 15g % Daily Value Vitamin A 20%; Vitamin C 60%; Calcium 15%; Iron 20% Exchanges 4 Starch, 1/2 Very Lean Meat, 0 Fat Carbohydrate Choices 4