Ham N Chickpea Soup Recipes

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HAM 'N' CHICKPEA SOUP



Ham 'n' Chickpea Soup image

Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup uncooked orzo pasta
1 small onion, chopped
2 teaspoons canola oil
1 cup cubed fully cooked lean ham
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.

Nutrition Facts : Calories 312 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1015mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.

NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP



Neely's Chickpea, Ham and Swiss Chard Soup image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large carrot, diced
One 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, stemmed and sliced into thin ribbons
1 quart low-sodium chicken broth
One 16-ounce can chickpeas or black-eyed peas, drained and rinsed
One 15-ounce can diced tomatoes
Hot sauce, as needed
Worcestershire sauce, as needed
Grated Parmesan, for garnish

Steps:

  • 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 4 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 each serving with Parmesan cheese and bacon.

SIMPLE CHICKPEA SOUP



Simple Chickpea Soup image

This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.

Provided by Emily Weinstein

Categories     dinner, one pot, appetizer

Time 1h15m

Yield About 6 servings

Number Of Ingredients 7

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Steps:

  • In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
  • Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
  • Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams

SAVORY HAM,TOMATO, CHICKPEA SOUP



Savory Ham,tomato, Chickpea Soup image

Make and share this Savory Ham,tomato, Chickpea Soup recipe from Food.com.

Provided by Ames0325

Categories     Stew

Time 4h

Yield 8-10 cups, 6 serving(s)

Number Of Ingredients 15

3 cups dried garbanzo beans
4 cups water
6 cups water for soaking chickpeas
2 cups diced ham
ham bone
1/2 medium onion, diced
2 garlic cloves, diced
1 cup ham stock
1 (28 ounce) can diced tomatoes with basil oregano and garlic
1 (19 ounce) can tomato juice
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Steps:

  • Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours.
  • Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes.
  • Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.

Nutrition Facts : Calories 740.5, Fat 11.5, SaturatedFat 1.8, Cholesterol 24.3, Sodium 2282.3, Carbohydrate 120.4, Fiber 28.6, Sugar 14.4, Protein 42.5

HAM AND CHICKPEA SOUP



Ham and Chickpea Soup image

Make and share this Ham and Chickpea Soup recipe from Food.com.

Provided by annh53182

Categories     Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 garlic cloves (chopped)
4 -6 cups chicken stock
2 cups ham (diced)
1 ham bone (optional)
2 (19 ounce) cans chickpeas (drained and rinsed)
1 teaspoon oregano
1 bay leaf
pepper
1/2 lb green beans (cleaned, trimmed and cut)

Steps:

  • Heat the oil in a large sauce pan.
  • Add the onions, carrot and celery and saute until tender, about 10-15 minutes.
  • Add the garlic and saute for a few minutes.
  • Add the stock, ham, chickpeas, oregano and bay leaf and simmer, covered on low heat for at least 20 minutes.
  • Add the green beans and simmer until the green means are cooked al dente.

Nutrition Facts : Calories 580.4, Fat 13.5, SaturatedFat 2.9, Cholesterol 43.6, Sodium 2240.8, Carbohydrate 78.9, Fiber 15, Sugar 6.8, Protein 36.7

HAM AND CHICKPEA SLOW COOKER SOUP



Ham and Chickpea Slow Cooker Soup image

A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.

Provided by beanbaird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 18h20m

Yield 6

Number Of Ingredients 6

1 pound dry garbanzo beans
1 meaty ham bone
10 new potatoes, halved
5 carrots, chopped
½ cup frozen corn
ground black pepper to taste

Steps:

  • Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.
  • Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

Nutrition Facts : Calories 426.8 calories, Carbohydrate 80.5 g, Fat 4.9 g, Fiber 18.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 62.9 mg, Sugar 12.2 g

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