Best 3 Bacon And Chickpea Soup Recipes

Indulge in a culinary symphony of flavors with our exquisite Bacon and Chickpea Soup, a tantalizing fusion of hearty and wholesome ingredients. This delectable soup boasts a symphony of textures, from the crispy bacon to the tender chickpeas, all swimming in a rich and savory broth. Each spoonful promises a burst of umami, with hints of smokiness from the bacon, earthiness from the chickpeas, and a subtle sweetness from the carrots and celery. Our curated collection of recipes offers variations to suit every palate, from a classic stovetop version to a quick and easy Instant Pot adaptation. Whichever method you choose, this Bacon and Chickpea Soup is sure to warm your soul and satisfy your taste buds.

Let's cook with our recipes!

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.

COMFORT SOUP (CHICKPEA AND BACON)

Comfort Soup (Chickpea and Bacon) image

I made this soup up the other day and it is real comfort food. Hearty and healthy (well, if you don't count the bacon!) - it makes a big pot and that's a good thing as you'll want more than one bowl. You can make this soup vegetarian by omitting the bacon, but do add a couple of tablespoonfuls of olive oil to saute the onions in.

Provided by evelynathens

Categories Pork

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 medium onions, chopped fine
2 large fat garlic cloves, chopped fine
8 ounces bacon, chopped into little pieces
1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
3 large carrots, grated
2 tablespoons tomato paste
1 bay leaf
1/3-1/2 cup pearl barley
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper

Steps:

Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
This was a really satisfying meal with a tossed green salad and garlic bread.

Nutrition Facts : Calories 253.5, Fat 13.6, SaturatedFat 4.4, Cholesterol 19.3, Sodium 458, Carbohydrate 25.7, Fiber 5.2, Sugar 3, Protein 7.7

BLACK-EYED PEA AND BACON SOUP

Black-Eyed Pea and Bacon Soup image

A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.

Provided by EmpressChristine

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h35m

Yield 8

Number Of Ingredients 8

Ingredients

½ pound bacon, diced
1 onion, chopped
3 quarts water
4 cubes chicken bouillon
2 ½ cups dry black-eyed peas
½ teaspoon salt
½ teaspoon pepper
6 small potatoes, diced

Steps:

Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for bacon that is thick-cut and has a good amount of fat, and use dried chickpeas that have been soaked overnight.
Brown the bacon before adding it to the soup. This will help to render out the fat and add flavor to the soup.
Use a variety of vegetables in your soup. This will add flavor, texture, and nutrients. Some good options include carrots, celery, onions, potatoes, and spinach.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten the flavors.
Let the soup simmer for at least 30 minutes. This will help to develop the flavors and make the soup more hearty.
Serve the soup hot with your favorite toppings. Some good options include crusty bread, crackers, or shredded cheese.

Conclusion:

Bacon and chickpea soup is a delicious, hearty, and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own personal preferences. So next time you are looking for a quick and easy meal, give bacon and chickpea soup a try.