Best Ham And Swiss Soup Recipes

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NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP



Neely's Chickpea, Ham and Swiss Chard Soup image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large carrot, diced
One 6-ounce piece smoked ham steak, diced into 1/4-inch cubes
1/2 teaspoon red pepper flakes
Salt and freshly cracked black pepper
1 small bunch Swiss chard, stemmed and sliced into thin ribbons
1 quart low-sodium chicken broth
One 16-ounce can chickpeas or black-eyed peas, drained and rinsed
One 15-ounce can diced tomatoes
Hot sauce, as needed
Worcestershire sauce, as needed
Grated Parmesan, for garnish

Steps:

  • Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
  • Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

HAM, BEAN AND SWISS CHARD SOUP



Ham, Bean and Swiss Chard Soup image

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.

Provided by JackieOhNo

Categories     Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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) can diced fire-roasted tomatoes (undrained)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
grated parmesan cheese, to taste

Steps:

  • 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.

SWISS HAM AND POTATO SOUP



Swiss Ham and Potato Soup image

This is an easy soup recipe that I've been making since the early 70's. I love the flavors of the ham, swiss cheese and just a hint of nutmeg. This is a perfect soup for a chilly windy day. This was a favorite for my daughter and now she makes it for her family too. Hope you enjoy!

Provided by Diane Atherton

Categories     Other Soups

Time 10m

Number Of Ingredients 6

1 10 1/2-ounce can condensed cream of potato soup, undiluted
1 c half and half
3/4 c milk
1 1/2 c diced cooked ham
1/4 c shredded swiss cheese
1/8 tsp nutmeg

Steps:

  • 1. In a medium saucepan over low heat, heat all ingredients, stirring occasionally. Be careful to not over heat. Heat just until hot and cheese is melted. Serve topped with cheese and/or real bacon bits.
  • 2. Note: Don't leave the nutmeg out, I believe this is a key ingredient for the wonderful flavor of this soup.

HAM AND SWISS SOUP



Ham and Swiss Soup image

This soup is amazing and is a great way to use left over mashed potatoes. I serve it with a nice crusty bread for dunking. I used to cook and cater for a local deli and this was a huge hit. We sold out everytime I made it!

Provided by Diane Behlmer

Categories     Other Soups

Time 45m

Number Of Ingredients 6

8-10 c mashed potatoes
2 c shredded swiss cheese
1 c shredded provolone cheese
4 c ham, cut in 1 inch pieces
2 tsp paprika
milk, enough to thin to your liking

Steps:

  • 1. put all ingredients in soup pot and mix. heat thru until hot and cheese is melted. Stir frequently or it will scorch.

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