Ham, Bean and Swiss Chard Soup
- Ready In:
- 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
- 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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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.