Slow-Cooker Spanish Chickpea Soup
This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its own variation, but this slow-cooker soup has enough meat to satisfy the carnivores and enough vegetables to make it healthy. Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices. If you don't have a 6-quart (or larger) slow cooker, opt for the stovetop variation instead.
Source: EatingWell Soups Special Issue April 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Associated Recipes
Nutrition Facts
Serving Size: 2 cups
Per Serving:
469 calories; protein 38.3g; carbohydrates 49.2g; dietary fiber 13g; sugars 9.8g; fat 14.8g; saturated fat 3.8g; cholesterol 98.7mg; vitamin a iu 3588.2IU; vitamin c 30.6mg; folate 47.7mcg; calcium 113.7mg; iron 6mg; magnesium 39.8mg; potassium 1216.1mg; sodium 732.9mg; thiamin 0.5mg.
Exchanges:
4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein
