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Comforting Tuna Bean Soup Pots with Bread Dippers
Warming tuna and bean soup pots with carrot, onion, and bread on the side for an easy batch lunch.
35 min360 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
360 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 360 kcal |
| Protein | 16.2g |
| Carbohydrate | 40.5g |
| of which sugars | 7.3g |
| Fat | 12.8g |
| of which saturates | 3.6g |
| Fibre | 6g |
| Salt | 1g |
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Prep the soup base
Finely chop the onion, cut the carrot into bite-sized pieces and drain and rinse the kidney beans. Drain the tuna and flake it with a fork so it folds through without large clumps.