Neely's Chickpea, Ham And Swiss Chard Soup
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Add the bacon to a heavy-bottomed Dutch oven over medium heat
3
Fry until crisp, then transfer to a paper towel-lined plate and reserve
4
To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes
5
Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste
6
Add the Swiss chard and saute until it begins to soften
7
Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices
8
Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes
9
Taste for seasoning and add more salt and pepper, if necessary
10
Splash with some hot sauce and Worcestershire sauce
11
Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon