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Hearty legume and vegetable soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
10.8g
· 59%
Protein
3.5g
· 19%
Fat
1.8g
· 22%
Fiber
2.8g
Vitamins
Folate
31µg · 8% DV
B1
0.08mg · 7% DV
B6
0.1mg · 6% DV
Vitamin K
5.8µg · 5% DV
Minerals
Sodium
235mg · 10% DV
Phosphorus
71mg · 10% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
0.78g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
It can work as a light meal, but it is usually more satisfying with a side such as salad, whole grains, or another protein-rich food. That makes the meal more balanced and filling.
Its light texture can make it easier to eat before training without feeling too heavy. After exercise, pairing it with an extra protein source may support recovery better.
Soups made with legumes can cause gas in some people, especially if they are not used to eating them often. Smaller portions and well-cooked legumes are usually easier to tolerate.
For many people it is, but the answer depends on how it is prepared. Onion, garlic, tomato paste, and strong spices may bother people with reflux, gastritis, or a sensitive stomach.
Yes, if it is well cooked and mildly seasoned. Serving it warm rather than very hot and starting with a small portion is usually best.
Cool it promptly and keep it refrigerated in a sealed container rather than leaving it out for hours. It is generally best eaten within 2 to 3 days.
Yes, most legume-based soups freeze well. After thawing, the texture may become thicker, so a little water can help restore the consistency when reheating.
Yes, lemon can brighten the flavor and may help your body use plant-based iron from the meal more effectively. That is one reason it is often paired with legume dishes.
Bread makes it feel more substantial, while salad keeps the meal lighter and adds freshness. The better choice depends on whether you want comfort and fullness or a lighter plate.
People who are sensitive to legumes, prone to digestive discomfort, or advised to limit sodium should check how it is made. Restaurant or packaged versions may contain more salt than homemade soup.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.