Ham, Bean and Swiss Chard Soup
"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."
photo by breezermom
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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 (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
directions
- 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.
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Reviews
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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. -
5 Stars! I loved this soup. I didn't have swiss chard....couldn't find it, so I used kale. Also couldn't find roman beans, so used northern beans. This was so wonderful on a 30 degree night here in sunny Florida! Thanks so much for taking the time to share the soup. It was very much enjoyed and appreciated.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
