Best Comfort Soup Chickpea And Bacon Recipes

CREAMY CHICKPEA SOUP WITH BACON AND FRESH HERBS

Creamy Chickpea Soup with Bacon and Fresh Herbs image

Provided by Lauren

Categories Healthy Weeknight Dinner Recipes

Number Of Ingredients 11

Ingredients

1 Tablespoon olive oil
2-3 garlic cloves (minced)
1 onion (chopped)
2 carrots (peeled and diced)
2 celery ribs (chopped)
2 cans garbanzo beans (chickpeas, rinsed and drained)
6 cups Swanson® Chicken Broth
2 large sprigs rosemary
2 slices bacon (preferably sugar-free)
2 Tablespoons freshly chopped parsley
1 Tablespoon freshly chopped chives

Steps:

Heat the olive oil in a large soup pot over medium heat. Add the garlic and onion and cook 304 minutes, until soft and fragrant. Add the carrots and celery and cook 5-7 minutes, until beginning to soften.
Stir in all but 1/4 cup of the chickpeas and all of the chicken broth; add the whole sprigs of rosemary to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are soft.
While the soup cooks, cook the bacon in a skillet set over medium heat for 6-8 minutes, or until crisp. Drain on paper towels, then crumble.
Transfer the soup to a blender, working in batches if needed. Blend 40-60 seconds, or until the soup is smooth. Return the soup to the pot and season to taste with salt and pepper.
Serve the soup topped with crumbled bacon, fresh herbs, and reserved chickpeas.

Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 29 g, Protein 11 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 184 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 6 g

CREAMY BACON CHICKPEA SOUP

Creamy Bacon Chickpea Soup image

Creamy Bacon Chickpea Soup is a warm comforting soup starring the smokiness of BACON! It's a take on the French Canadian traditional pea soup, plus it only takes 25 minutes to make and 5 ingredients!!!

Provided by Michelle

Time 25m

Number Of Ingredients 7

Ingredients

1 tbsp. butter
1 large onion (diced)
4 bacon strips (sliced)
2 garlic cloves (minced)
2 15 oz. cans of chickpeas (drained and rinsed)
4 cups of chicken stock (homemade or low-sodium store-bought)
Salt and pepper (to taste)

Steps:

In a Dutch oven over medium-high heat, heat the butter and add the onions and bacon. Sauté until the onions are translucent and the bacon is cooked through but not crispy, about 5 to 8 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add chickpeas and stock, season with salt and pepper and bring to a boil, reduce heat to low and let simmer for 10 minutes.
Blend the soup in a blender or with an emersion blender and serve.