Bacon And Chickpea Soup Recipes

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CREAMY CHICKPEA SOUP WITH BACON AND FRESH HERBS



Creamy Chickpea Soup with Bacon and Fresh Herbs image

Provided by Lauren

Categories     Healthy Weeknight Dinner Recipes

Number Of Ingredients 11

1 Tablespoon olive oil
2-3 garlic cloves (minced)
1 onion (chopped)
2 carrots (peeled and diced)
2 celery ribs (chopped)
2 cans garbanzo beans (chickpeas, rinsed and drained)
6 cups Swanson® Chicken Broth
2 large sprigs rosemary
2 slices bacon (preferably sugar-free)
2 Tablespoons freshly chopped parsley
1 Tablespoon freshly chopped chives

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the garlic and onion and cook 304 minutes, until soft and fragrant. Add the carrots and celery and cook 5-7 minutes, until beginning to soften.
  • Stir in all but 1/4 cup of the chickpeas and all of the chicken broth; add the whole sprigs of rosemary to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are soft.
  • While the soup cooks, cook the bacon in a skillet set over medium heat for 6-8 minutes, or until crisp. Drain on paper towels, then crumble.
  • Transfer the soup to a blender, working in batches if needed. Blend 40-60 seconds, or until the soup is smooth. Return the soup to the pot and season to taste with salt and pepper.
  • Serve the soup topped with crumbled bacon, fresh herbs, and reserved chickpeas.

Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 29 g, Protein 11 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 184 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 6 g

CREAMY BACON CHICKPEA SOUP



Creamy Bacon Chickpea Soup image

Creamy Bacon Chickpea Soup is a warm comforting soup starring the smokiness of BACON! It's a take on the French Canadian traditional pea soup, plus it only takes 25 minutes to make and 5 ingredients!!!

Provided by Michelle

Time 25m

Number Of Ingredients 7

1 tbsp. butter
1 large onion (diced)
4 bacon strips (sliced)
2 garlic cloves (minced)
2 15 oz. cans of chickpeas (drained and rinsed)
4 cups of chicken stock (homemade or low-sodium store-bought)
Salt and pepper (to taste)

Steps:

  • In a Dutch oven over medium-high heat, heat the butter and add the onions and bacon. Sauté until the onions are translucent and the bacon is cooked through but not crispy, about 5 to 8 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add chickpeas and stock, season with salt and pepper and bring to a boil, reduce heat to low and let simmer for 10 minutes.
  • Blend the soup in a blender or with an emersion blender and serve.

IRISH BACON AND CABBAGE SOUP



Irish Bacon And Cabbage Soup image

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Steps:

  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  • Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  • Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g

CHICKPEA SOUP I



Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

COMFORT SOUP (CHICKPEA AND BACON)



Comfort Soup (Chickpea and Bacon) image

I made this soup up the other day and it is real comfort food. Hearty and healthy (well, if you don't count the bacon!) - it makes a big pot and that's a good thing as you'll want more than one bowl. You can make this soup vegetarian by omitting the bacon, but do add a couple of tablespoonfuls of olive oil to saute the onions in.

Provided by evelynathens

Categories     Pork

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 medium onions, chopped fine
2 large fat garlic cloves, chopped fine
8 ounces bacon, chopped into little pieces
1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
3 large carrots, grated
2 tablespoons tomato paste
1 bay leaf
1/3-1/2 cup pearl barley
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper

Steps:

  • Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
  • This was a really satisfying meal with a tossed green salad and garlic bread.

Nutrition Facts : Calories 253.5, Fat 13.6, SaturatedFat 4.4, Cholesterol 19.3, Sodium 458, Carbohydrate 25.7, Fiber 5.2, Sugar 3, Protein 7.7

CHICKEN AND CHICKPEA SOUP



Chicken and Chickpea Soup image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 17

1 cups dried chickpeas, soaked overnight in cold water
2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped
1 bay leaf
2 tablespoons olive oil
3 boneless chicken thighs with skin, each cut in half
Salt and freshly ground black pepper
2 ounces chunk of Spanish mountain cured ham, Prosciutto, or slab bacon, diced
3 cloves garlic, minced or pureed
1 generous pinch saffron threads
1/2 cup dry white wine
2 carrots, peeled and sliced 1/2 - inch thick
2 ribs celery, sliced 1/2-inch thick
2 cups chopped cabbage
2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 cups stock or water
1/2 bunch fresh parsley, washed and chopped

Steps:

  • Place chickpeas in large saucepan with enough water to cover by several inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked. In the meantime, heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pan and set aside. Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt and pepper. Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked. Stir in parsley and serve.

BACON AND CHICKPEA SOUP



BACON AND CHICKPEA SOUP image

Categories     Soup/Stew     Vegetable

Yield 4-6 servings

Number Of Ingredients 9

14 oz / 2 cups dried chickpeas, soaked overnight in water
1/2 cup of butter
5 oz pancetta or fatty bacon roughly chopped
2 onions, finely chopped
1 carrot, chopped
1 celery stick, chopped
1 tbs chopped fresh rosemary
2 fresh bay leaves
2 garlic cloves, halved

Steps:

  • Drain the chickpease, place in a large pan anc cover with cold water. Bring to a boil and simmer for 20 minutes. Strain. Melt the butter in a large pan and add the pancetta. Fry over medium heat until just beginning to turn golden. Add the chopped vegetable and cook for 5-10 minutes till soft Add the chickpease to pan with rosemary, bay leaves, garlic cloves and water to cover completely. Bring to a boil, half cover, and simmer for 45-60 minutes. Pour soup into blender and process until smooth. Return to pan, season with salt and pepper. Reheat gently. Serve with a sprinkle of paprika.

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