Best Savory Hamtomato Chickpea Soup Recipes

SAVORY HAM,TOMATO, CHICKPEA SOUP

Savory Ham,tomato, Chickpea Soup image

Make and share this Savory Ham,tomato, Chickpea Soup recipe from Food.com.

Provided by Ames0325

Categories Stew

Time 4h

Yield 8-10 cups, 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups dried garbanzo beans
4 cups water
6 cups water for soaking chickpeas
2 cups diced ham
ham bone
1/2 medium onion, diced
2 garlic cloves, diced
1 cup ham stock
1 (28 ounce) can diced tomatoes with basil oregano and garlic
1 (19 ounce) can tomato juice
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Steps:

Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours.
Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes.
Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.

Nutrition Facts : Calories 740.5, Fat 11.5, SaturatedFat 1.8, Cholesterol 24.3, Sodium 2282.3, Carbohydrate 120.4, Fiber 28.6, Sugar 14.4, Protein 42.5

CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY

Chickpea Tomato Soup With Fresh Rosemary image

Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café, by Frank Mentesana and Jerome Audureau

Provided by dicentra

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas
3 tablespoons olive oil
2 garlic cloves, peeled and coarsely chopped
fresh rosemary, needles removed from stem and finely chopped
1 (28 ounce) can diced tomatoes
ouncecans diced tomato
1 pinch sugar
1 teaspoon salt
freshly ground black pepper
4 cups vegetable stock

Steps:

Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

Nutrition Facts : Calories 264.3, Fat 8.6, SaturatedFat 1.1, Sodium 1098.9, Carbohydrate 40.8, Fiber 8.1, Sugar 4.9, Protein 8.1