Chick Pea Chard And Lima Bean Soup Recipes

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CHICKPEAS WITH CHARD



Chickpeas with Chard image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

CHICK-PEA, CHARD, AND LIMA BEAN SOUP



Chick-Pea, Chard, and Lima Bean Soup image

Categories     Soup/Stew     Bean     Vegetable     Low Fat     Chickpea     Lima Bean     Chard     Gourmet

Yield Makes about 12 cups; serves 6 as a main course

Number Of Ingredients 10

1 bunch Swiss chard (about 1 pound), washed
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
1 1/2 cups cooked or rinsed and drained canned lima beans (about one 15-ounce can)
8 cups water
2 cups chicken broth
2/3 cup orzo (rice-shaped pasta)
Accompaniment: harissa (North African hot spice paste)

Steps:

  • Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.
  • In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.
  • Serve soup with harissa to taste.

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

VALENCIAN CHICKPEA AND CHARD SOUP



Valencian Chickpea and Chard Soup image

This is adapted from a recipe in "A Mediterranean Harvest," by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I'm making that optional.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 14

1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves to taste, minced
1 teaspoon fresh thyme leaves
2 tablespoons chopped flat-leaf parsley
2 to 3 teaspoons sweet paprika, to taste
1 pound tomatoes, grated or peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes with juice
Salt
freshly ground pepper to taste
1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix
2 egg yolks
3 to 4 tablespoons fresh lemon juice
1 to 1 1/2 cups cooked rice

Steps:

  • Drain the chickpeas and combine with 6 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer 1 hour. Set a strainer over a bowl and drain the chickpeas. Measure the broth and add enough water to make 6 cups.
  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant. Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes. Add the chickpeas, broth, and salt and pepper to taste. Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender. Add the greens and bring back to a simmer. Cover and simmer 15 to 20 minutes, until the greens are very tender. Taste and adjust seasonings.
  • When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl. Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup. Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon. The eggs should not curdle but should cloud the soup.
  • Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 615 milligrams, Sugar 8 grams

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

CHICKEN LIMA BEAN SOUP



Chicken Lima Bean Soup image

When I was little, my father could be found in the kitchen during his free time. This soup is one of his most memorable dishes...and one of my most treasured recipes.

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 10

1 pound dried large lima beans
1 broiler/fryer chicken (3 to 3-1/2 pounds)
3 quarts water
2 celery ribs with leaves, sliced
4 chicken bouillon cubes
2-1/2 teaspoon salt
1/2 teaspoon pepper
3 medium carrots, chopped
4 cups chopped fresh spinach
2 tablespoons minced fresh parsley

Steps:

  • In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.

Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 793mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 19g protein.

CHICKPEA AND WHITE BEAN SOUP



Chickpea and White Bean Soup image

Make and share this Chickpea and White Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 17

2 cups dried garbanzo beans
1 cup dried cannellini beans
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
1 idaho potato, peeled and diced in 1/2 inch pieces (about 1 cup)
2 medium carrots, peeled and coarsely shredded (about 1 cup)
1 cup canned Italian tomatoes, crushed, with liquid
5 quarts hot water
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon crushed red pepper flakes
sea salt
1 cup fresh basil leaf, washed and dried well
1/4 cup extra-virgin olive oil
1/2 cup parmigiano-reggiano cheese
1/2 lb dry fettuccine, pasta broken into 1-inch pieces (about 2 cups)

Steps:

  • Cold soak or quick soak the chickpeas and beans together in the same pot.
  • Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
  • Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
  • Heat oil in a 6-quart heavy pot over medium heat.
  • Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
  • Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
  • Stir in the carrots; cook until they wilt, about 2 minutes.
  • Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
  • Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
  • Add salt to taste.
  • Drain the chickpeas and cannellini and add to the pot.
  • Bring to a boil, then adjust heat to a gentle boil.
  • Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
  • While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
  • Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
  • Process until the leaves are chopped fine.
  • Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
  • Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
  • Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.

Nutrition Facts : Calories 533.4, Fat 17.8, SaturatedFat 3.2, Cholesterol 27.4, Sodium 167.3, Carbohydrate 73.7, Fiber 17, Sugar 8.7, Protein 22.2

LIMA BEAN & CHICKPEA SALAD



Lima Bean & Chickpea Salad image

I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy!

Provided by Chef JenniB

Categories     Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (16 ounce) bag frozen lima beans
1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas
8 sun-dried tomatoes, chopped
1 small onion, chopped
4 ounces feta cheese, crumbled
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon fresh garlic, chopped
1/4 teaspoon ground red pepper
salt and pepper, to taste

Steps:

  • Bring lima beans and enough water to cover them to a boil and turn off immediately.
  • Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
  • Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
  • Enjoy!
  • NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.

Nutrition Facts : Calories 230.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 424.8, Carbohydrate 28.9, Fiber 6.8, Sugar 2.8, Protein 9.3

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Top Asked Questions

How to cook Chard and chickpeas?
Drain the chard through a fine strainer, and set it aside. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes.
How to cook chickpea soup?
Plus: More Soup Recipes Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
What is the best way to cook chickpeas and carrots?
Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil.
How to cook chickpeas in a blender?
Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

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