Prep 1 hr
Cook 0 mins
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.
- 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) candiced fire-roasted tomatoes (undrained)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- grated parmesan cheese, to taste
- 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.
Great Soup ! it was like having dinner in a bowl..Took breezers advice and used kale, and northern beans that I had on hand. I also used a little more ham that I had leftover too. Was a little worried that my kids wouldn't like, they loved it. Made for part of a nice dinner.
This was terrific! I used great northern beans because I have no idea what roman beans are. All the flavors blended nicely. Thanks for sharing. Made for ZWT7-Switzerland.