Savory Ham and Swiss Chard Bean Soup
This comforting Savory Ham and Swiss Chard Bean Soup is a delicious way to make use of fresh Swiss chard, especially when it’s harvested in abundance. Inspired by a recipe I spotted on TV, this dish combines the rich, smoky flavor of bacon with hearty cubed ham, tender beans, and vibrant Swiss chard, simmering together in a flavorful chicken broth. The addition of fire-roasted tomatoes enhances the soup with a subtle smokiness, while the spices and hot sauce bring in a kick that warms the soul. Perfect for chilly evenings, this soup is not only sumptuous but also nutrient-packed and easy to prepare. Enjoy it with a sprinkle of fresh Parmesan for an extra touch of elegance.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Bacon
4 slices (Fried and crumbled)
Garlic cloves
3-4 large (Minced)
Onion
1 (Chopped)
Carrot
1 (Diced)
Cubed ham
8 ounces (Pre-cooked)
Red pepper flakes
to taste (For seasoning)
Black pepper
to taste (For seasoning)
Swiss chard
1 large bunch (Stems chopped, leaves thinly sliced)
Low sodium chicken broth
32 ounces (Unopened)
Roman beans or cranberry beans
1 (15 1/2 ounce) can (Do not drain or rinse)
Fire-roasted diced tomatoes
1 (15 ounce) can (Undrained)
Hot sauce
1 teaspoon (For seasoning)
Worcestershire sauce
1 teaspoon (For flavoring)
Parmesan cheese
to taste (Grated)
Instructions
1
In a large Dutch oven or soup kettle, fry the bacon over medium heat until crispy. Once done, remove the bacon, allowing it to drain on paper towels, and keep the bacon grease in the pot.
2
Add the minced garlic, chopped onion, diced carrot, and chopped Swiss chard stems to the pot. Sauté until they are soft and fragrant, stirring occasionally, about 5-7 minutes.
3
Stir in the cubed ham, red pepper flakes, and black pepper, and cook for an additional 2-3 minutes until the ham is slightly browned.
4
Add the chopped Swiss chard leaves to the mixture and sauté until they are wilted, about 3-4 minutes.
5
Pour in the low sodium chicken broth, undrained Roman beans (or cranberry beans), and the undrained fire-roasted diced tomatoes. Stir well, increase the heat, and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat and let the soup simmer uncovered for about 30 minutes, allowing the flavors to meld.
7
In the last few minutes of cooking, add the hot sauce and Worcestershire sauce for depth of flavor. Crumble the reserved bacon and stir it back into the soup.
8
Finish by stirring in grated Parmesan cheese to taste before serving. Adjust seasoning if necessary, and enjoy warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Ham and Swiss Chard Bean Soup?
It is a hearty, comforting soup that combines smoky bacon, cubed ham, tender beans, and fresh Swiss chard in a flavorful chicken broth base.
What type of beans are best for this soup?
The recipe recommends using Roman beans or cranberry beans, which are creamy and nutty. If you cannot find them, Great Northern or Cannellini beans are excellent substitutes.
Can I substitute the Swiss chard with another green?
Yes, if Swiss chard is unavailable, you can use kale, collard greens, or even spinach, though cooking times may vary slightly for tougher greens like kale.
Should I drain the beans and tomatoes before adding them?
No, do not drain the beans or the fire-roasted tomatoes. The liquid from these cans adds body, thickness, and extra flavor to the soup broth.
Is this soup spicy?
The soup has a mild heat due to the red pepper flakes and hot sauce. You can easily adjust the amount of these ingredients to make it more or less spicy according to your taste.
How long does it take to cook this soup?
After the initial sautéing of ingredients, the soup needs to simmer for approximately 30 minutes to allow the flavors to meld together.
Can I use leftover holiday ham?
Absolutely! This recipe is a perfect way to use about 8 ounces of pre-cooked cubed ham from a previous meal.
What are fire-roasted tomatoes?
Fire-roasted tomatoes are charred over a flame before being diced and canned, giving them a smoky, sweet flavor that enhances the overall depth of the soup.
How do I prepare the Swiss chard for this recipe?
Separate the stems from the leaves. Chop the stems finely to sauté with the aromatics, and thinly slice the leaves to add later in the cooking process.
Why do I keep the bacon grease in the pot?
The bacon grease is used to sauté the garlic, onions, carrots, and chard stems, providing a rich, smoky foundation of flavor for the soup.
When should I add the Parmesan cheese?
The Parmesan cheese should be stirred into the soup right before serving to add a touch of saltiness and creaminess.
Can I make this soup dairy-free?
Yes, you can make it dairy-free by simply omitting the Parmesan cheese or using a vegan Parmesan alternative.
Is this soup gluten-free?
Most ingredients are naturally gluten-free; however, you should check the labels on your chicken broth and Worcestershire sauce to ensure they are certified gluten-free.
Can I use water instead of chicken broth?
You can use water, but the soup will be much less flavorful. If using water, you may need to increase the salt and seasonings to compensate.
How should I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze Savory Ham and Swiss Chard Bean Soup?
Yes, this soup freezes well. Allow it to cool completely before placing it in freezer-safe containers for up to 3 months.
What are some good side dishes for this soup?
This soup pairs beautifully with crusty Italian bread, cornbread, or a light Caesar salad.
Can I substitute the ham with another meat?
Yes, you can use smoked sausage, kielbasa, or even shredded rotisserie chicken if you prefer.
What are Roman beans?
Also known as Borlotti beans, they are medium-sized, oval beans with a creamy texture and nutty flavor common in Italian and Portuguese cuisine.
Do I need to peel the carrots?
Yes, it is recommended to peel the carrot before dicing to ensure a consistent texture in the soup.
Can I use garlic powder instead of fresh garlic?
While fresh garlic provides the best flavor, you can substitute 3-4 cloves with about 1/2 to 3/4 teaspoon of garlic powder.
Why are the chard leaves added later than the stems?
The stems are tougher and need more time to soften, while the leaves wilt very quickly and would become overcooked if added too early.
What can I use if I don't have Worcestershire sauce?
You can use soy sauce or a splash of balsamic vinegar as a substitute to provide that savory, umami depth.
Can I add other vegetables to this soup?
Yes, diced potatoes, celery, or zucchini would all make great additions to this soup.
How can I make the soup thicker?
To thicken the soup, you can mash a few of the beans against the side of the pot with a spoon during the simmering process.
Is Swiss chard nutrient-dense?
Yes, Swiss chard is an excellent source of vitamins A, K, and C, as well as minerals like magnesium and potassium.
Can I use frozen Swiss chard?
Yes, you can use frozen chard. Add it during the last 10 minutes of simmering since it is usually pre-blanched.
How much bacon is needed for this recipe?
The recipe calls for 4 slices of bacon, which are fried until crispy and then crumbled back into the soup at the end.
Can I make this in a slow cooker?
Yes, sauté the aromatics first, then place everything except the chard leaves and cheese in the slow cooker on low for 6-8 hours. Add leaves in the last 20 minutes.
What should I do if the soup is too salty?
If it is too salty, you can add a bit more water or unsalted broth, or a squeeze of lemon juice to help balance the saltiness.