Ham And Chickpea Soup Food

HAM AND CHICKPEA SLOW COOKER SOUP

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).

HAM 'N' CHICKPEA SOUP

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.

NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP

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.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

HAM AND CHICKPEA SOUP

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.

CHICKEN AND CHICKPEA SOUP

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.