Garbanzo Bean Soup with Ham

Garbanzo Bean Soup with Ham

It’s been over a year since I posted a soup recipe..SAY WHAT? I know, I’m sorry.

Wondering what to do with your leftover Easter Ham??? Well, look no further! Throw it in this soup.

A good hearty healthy soup is a must have in your recipe collection.
Sure there is chicken noodle, but sometimes I want more layers of flavors.
This soup is perfect. I had bean soup at my local neighborhood restaurant that was amazing, I wanted to run home and recreate it. I did a pretty good job if I do say so myself. They fact that my husband couldn’t stop eating it while it was still simmering , is a good indication of how good it is.

 

5.0 from 1 reviews

Garbanzo Bean Soup with Ham
Author: 
Recipe type: Main,soup,appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious healthy Garbanzo Bean soup with ham and carrots
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup white onion, finely chopped ( about ½ large onion)
  • ¾ cup carrot, finely chopped (about 1 large carrot)
  • 1 8oz. package of diced ham
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon thyme
  • ¼ teaspoon marjoram
  • 2 bay leaves
  • ½ teaspoon white vinegar
  • ½ teaspoon coarse Kosher salt
  • ½ teaspoon pepper
  • 2 (19 oz.) cans Garbanzo Beans, lightly drained
  • 2 cups chicken stock
  • TINY pinch saffron, like 4 threads (optional, it’s $$$)
  • ½ teaspoon coarse kosher salt
Instructions
  1. In a medium soup pot, over medium high heat, add the olive oil.
  2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the ham and cook for an additional 5 minutes, stirring occasionally.
  4. Add the onion powder, garlic powder,thyme,marjoram,bay leaves, vinegar, kosher salt and pepper, cook for 1 minute.
  5. Add the beans and chicken stock.
  6. Bring to a boil.
  7. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  8. Remove from heat.
  9. Using an immersion hand blender, briefly blend the soup, about 5-10 seconds, you don’t want a complete puree, you just want it to thicken up a bit.
Notes
If you do not have a hand blender, allow to soup to cool a bit and put ⅓ of it into a blender and pulse for a few seconds and add it back into the soup and stir.

 

Comments

  1. 1

    For once, I’m not cooking! :) But I’ll keep the soup recipe anyway, ’cause we do get tired of pea soup after Easter!

  2. 2

    I have fond memories of eating bean and ham soup when I was younger and this soup totally takes me back! I love chick peas and this soup looks so hearty and delicious!

  3. 3

    I adore bean soups! But I haven’t made one with garbanzo beans yet, so this will be on my list to try. I may not make soup agin though until fall, unless we cool back down. Our weather has been way too warm for this time of year!

  4. 4

    DELISH! I have everything except the ham, haha! Veggie soup perhaps? =P

  5. 5

    Yes! Now I know exactly what I’m doing with leftover ham this weekend!

  6. 6

    Yummm, this looks so good! We’ve always made split pea with leftover ham in my family, but I’m loving this new option!

  7. 7

    Found this recipe through pintreast and just made it and its delish.. Pureed it for my 18 month old but will leave the rest unpureed for the rest of us will definetly be making it again.

    Now to give a look at your recipes :D