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Yogurt, Wheat, Chickpea and Bean Soup Calories
Traditional yogurt and legume soup with protein and fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Yogurt, Wheat, Chickpea and Bean Soup (250 g) has 190 calories. That works out to 76 calories per 100 g. It contains 28.3 g of carbs, 10.3 g of protein, 4.5 g of fat and 6.5 g of fiber. Its 0.4 mg of Copper covers 39% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Yogurt, Wheat, Chickpea and Bean Soup Nutrition Facts
Selected: 1 serving (medium) · 250 g
190
KCAL / 250G
Carbs
28.3g
· 10% DV
Protein
10.3g
· 21% DV
Fat
4.5g
· 6% DV
Fiber
6.5g
· 23% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 21% · Fat 21%
Yogurt, Wheat, Chickpea and Bean Soup nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 190 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 1.58 g | 8% |
| Trans fat | 0.05 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 28.3 g | 10% |
| Fiber | 6.5 g | 23% |
| Protein | 10.3 g | 21% |
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 Serving of Yogurt, Wheat, Chickpea and Bean Soup?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 190 kcal |
| 100 g | 100 g | 76 kcal |
| 1 serving (small) | 150 g | 114 kcal |
| 1 cup (medium) | 240 g | 182 kcal |
| 1 serving (large) | 350 g | 266 kcal |
| 1 cup (large) | 350 g | 266 kcal |
| 1 bottle (jumbo) | 500 g | 380 kcal |
Calculated from 76 calories per 100 g.
Frequently Asked Questions About Yogurt, Wheat, Chickpea and Bean Soup
How do you make Yogurt, Wheat, Chickpea and Bean Soup?
Yogurt, Wheat, Chickpea and Bean Soup is made by simmering wheat and cooked chickpeas and beans, then adding a yogurt mixture. Whisk a little hot broth into the yogurt first to warm it gradually, and stir the mixture into the pot over low heat.
Is Yogurt, Wheat, Chickpea and Bean Soup the same as Turkish yayla soup?
No, Yogurt, Wheat, Chickpea and Bean Soup is not the same as yayla soup. Yayla soup is usually built around yogurt and rice or another grain, often with mint; this soup is distinguished by its wheat, chickpeas, and beans.
Why does the yogurt separate in Yogurt, Wheat, Chickpea and Bean Soup?
The yogurt in Yogurt, Wheat, Chickpea and Bean Soup can separate when it is added cold to a boiling pot or heated too quickly. Temper it with warm broth, add it gradually while stirring, and keep the soup at a gentle simmer rather than a hard boil.
Can you use canned chickpeas and beans in Yogurt, Wheat, Chickpea and Bean Soup?
Yes, canned chickpeas and beans work in Yogurt, Wheat, Chickpea and Bean Soup and save time. Drain and rinse them, then stir them in after the wheat has softened so the legumes warm through without breaking down during a long simmer.
What kind of wheat works best in Yogurt, Wheat, Chickpea and Bean Soup?
Whole wheat berries give Yogurt, Wheat, Chickpea and Bean Soup a chewy, hearty texture, while cracked wheat cooks faster and makes the soup softer. Whichever you choose, cook it until tender before adding the yogurt mixture so the soup does not need prolonged boiling afterward.
Can Yogurt, Wheat, Chickpea and Bean Soup be frozen?
Freezing Yogurt, Wheat, Chickpea and Bean Soup after adding yogurt is not ideal: the dairy can separate and the texture may turn grainy when thawed. For better results, freeze the cooked wheat-and-legume base, thaw it, then stir in freshly prepared yogurt mixture.
How should you reheat Yogurt, Wheat, Chickpea and Bean Soup without splitting it?
Reheat Yogurt, Wheat, Chickpea and Bean Soup gently in a saucepan over low heat, stirring often. Avoid bringing it to a rolling boil; if it has thickened in the refrigerator, loosen it with a little hot water before warming.
What should you serve with Yogurt, Wheat, Chickpea and Bean Soup?
Serve Yogurt, Wheat, Chickpea and Bean Soup with a crisp salad, pickles, or a small piece of bread. Since the soup already contains wheat and legumes, lighter sides balance the meal better than another rich or bean-heavy dish.
Can Yogurt, Wheat, Chickpea and Bean Soup be eaten cold?
Yes, Yogurt, Wheat, Chickpea and Bean Soup can be served cold, although it is more commonly eaten warm. Chilling thickens it as the wheat absorbs liquid, so stir in a little cold water and adjust the seasoning before serving.
How long does Yogurt, Wheat, Chickpea and Bean Soup keep in the refrigerator?
Yogurt, Wheat, Chickpea and Bean Soup keeps for a few days in the refrigerator when stored covered and chilled promptly. Reheat only the portion you plan to eat, and discard it if it has been left at room temperature for an extended period.
Yogurt, Wheat, Chickpea and Bean Soup Vitamins & Minerals
Vitamins
Folate
95µg · 24% DV
B2
0.25mg · 19% DV
B1
0.22mg · 18% DV
B6
0.25mg · 15% DV
Minerals
Copper
0.35mg · 39% DV
Manganese
0.88mg · 38% DV
Phosphorus
198mg · 28% DV
Selenium
15µg · 27% DV
Sodium
525mg · 23% DV
Potassium ⭐
428mg · 13% DV
Yogurt, Wheat, Chickpea and Bean Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yogurt, Wheat, Chickpea and Bean Soup
To burn the 190 calories in 1 serving (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 Yogurt, Wheat, Chickpea and Bean Soup?
Yogurt, Wheat, Chickpea and Bean Soup combines cooked wheat and pulses with yogurt in a traditional home-style soup found in Turkish regional cooking. Recipes vary by household: some are thicker and generously herbed, while others have a looser, tangier broth.
It is often served chilled in warm weather, especially in parts of eastern and southeastern Turkey, with dried mint on top; some cooks serve it warm instead. It makes a filling lunch or light supper, with bread alongside if desired. The wheat and legumes contribute both protein and fibre; a 100 g portion has 2.6 g of fibre. For a lighter meal, pair it with a crisp salad rather than extra bread.
How Nutritious Is Yogurt, Wheat, Chickpea and Bean Soup?
Nutrient density
High
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 Yogurt, Wheat, Chickpea and Bean Soup Processed?
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.
Does Yogurt, Wheat, Chickpea and Bean Soup Contain Allergens?
Contains these allergens:
Which Diets Is Yogurt, Wheat, Chickpea and Bean Soup Good For?
Vegan
— Not suitable
Vegetarian
✓ 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
Yogurt, Wheat, Chickpea and Bean Soup Fat Profile
SATURATED
1.58g
MONOUNSATURATED
1.23g
POLYUNSATURATED
0.93g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.