HAM 'N' CHICKPEA SOUP
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
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.
HAM AND CHICKPEA SLOW COOKER SOUP
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
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
CHICKPEA SOUP I
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
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
SAVORY HAM,TOMATO, CHICKPEA SOUP
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
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
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
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
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
SPICY SWEET POTATO & CHICKPEA SOUP
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.
EGYPTIAN CHICKPEA AND TOMATO SOUP
An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on recipes4us.co.uk but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)
Provided by Tinkerbell
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
- Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
- Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
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