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Chickpea, Ham and Swiss Chard Soup Recipe

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This recipe for Chickpea, Ham and Swiss Chard Soup, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large carrot, diced
1 (6-ounce) piece smoked ham steak, diced into 1/4-inch cubes
1/2 teaspoon red pepper flakes
Salt and freshly cracked black pepper
1 small bunch swiss chard or spinach, stemmed and sliced into thin ribbons
1-quart chicken broth
1 (16-ounce) can chickpeas or black-eyed peas, drained and rinsed
1 (15-punce) can diced tomatoes
Hot sauce, as needed
Worcestershire sauce, as needed
Grated Parmesan, for garnish

Directions:
Directions:
Add the bacon to a heavy-bottomed dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve.

To the same dutch oven, add the onion, garlic and carrot, and saute until the vegetables are tender, roughly minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.

Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle ach serving with Parmesan cheese and bacon.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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