Best 7 Bacon And Chickpea Soup Recipes

CREAMY CHICKPEA SOUP WITH BACON AND FRESH HERBS

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.

CREAMY BACON CHICKPEA SOUP

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

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.

CHICKPEA SOUP I

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.

COMFORT SOUP (CHICKPEA AND BACON)

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.

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.

BACON AND CHICKPEA SOUP

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.