Best 7 Neelys Chickpea Ham And Swiss Chard Soup Recipes

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Searching for a delicious and fulfilling soup that combines different flavors and textures? Look no further than Neely's Chickpea, Ham, and Swiss Chard Soup. This soup is a hearty and flavorful dish that will warm you up on a cold day or satisfy your hunger for a light but filling meal. Packed with the goodness of chickpeas, ham, and Swiss chard, this soup is a delightful blend of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

SWISS CHARD



Swiss Chard image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

2 large bunches Swiss chard
1 tablespoon olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, sliced
3 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar

Steps:

  • Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
  • Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
  • Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

HAM, BEAN AND SWISS CHARD SOUP



Ham, Bean and Swiss Chard Soup image

I saw a similar recipe made on TV and tried to duplicate it in order to use up an abundance of Swiss chard that I got from the farm this summer. We have been enjoying it regularly, so I thought I would share it here.

Provided by JackieOhNo

Categories     Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 slices bacon
3 -4 large garlic cloves, minced
1 onion, chopped
1 carrot, diced
8 ounces cubed ham
red pepper flakes, to taste
black pepper, to taste
1 large bunch swiss chard, stems chopped, leaves thinly sliced
32 ounces low sodium chicken broth
1 (15 1/2 ounce) can roman beans (do not drain or rinse) or 1 (15 1/2 ounce) can cranberry beans (do not drain or rinse)
1 (15 ounce) can diced fire-roasted tomatoes (undrained)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
grated parmesan cheese, to taste

Steps:

  • Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
  • Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.

HAM 'N' SWISS SOUP



Ham 'n' Swiss Soup image

Chock-full of ham and broccoli, this flavorful soup is sure to warm spirits on a cool day. Add buttermilk biscuits and a simple spinach salad topped with bottled Italian dressing. Or, bake up golden corn bread muffins and open a can of fruit cocktail to complete this memorable meal.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup chopped broccoli
2 tablespoons chopped onion
1 cup cubed fully cooked ham
1/2 cup heavy whipping cream
1/8 teaspoon dried thyme
3/4 cup shredded Swiss cheese

Steps:

  • In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.

Nutrition Facts : Calories 595 calories, Fat 48g fat (28g saturated fat), Cholesterol 179mg cholesterol, Sodium 1681mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

CHICK-PEAS AND SWISS CHARD



Chick-Peas and Swiss Chard image

Categories     Leafy Green     Vegetable     Side     Quick & Easy     High Fiber     Chickpea     Fall     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juice

Steps:

  • Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

HAM 'N' CHICKPEA SOUP



Ham 'n' Chickpea Soup image

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

1/2 cup uncooked orzo pasta
1 small onion, chopped
2 teaspoons canola oil
1 cup cubed fully cooked lean ham
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh parsley

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 SOUP



Ham and Chickpea Soup image

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

1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 garlic cloves (chopped)
4 -6 cups chicken stock
2 cups ham (diced)
1 ham bone (optional)
2 (19 ounce) cans chickpeas (drained and rinsed)
1 teaspoon oregano
1 bay leaf
pepper
1/2 lb green beans (cleaned, trimmed and cut)

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

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

Tips:

  • To save time, use pre-cooked ham or leftover ham.
  • If you don't have Swiss chard, you can use spinach or kale instead.
  • To make the soup heartier, add a cup of cooked rice or barley.
  • For a creamier soup, add a cup of heavy cream or half-and-half.
  • Season the soup to taste with salt and pepper.

Conclusion:

Neely's Chickpea, Ham, and Swiss Chard Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying soup, give this recipe a try. You won't be disappointed!

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