Ham 'n' Chickpea Soup Recipe

4.5 5 7
Ham 'n' Chickpea Soup Recipe
Ham 'n' Chickpea Soup Recipe photo by Taste of Home
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Ham 'n' Chickpea Soup Recipe

Read Reviews
4.5 5 7
Publisher Photo
Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 cup uncooked orzo pasta
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 cup cubed fully cooked lean ham
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 2 cups reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 4 tablespoons shredded Parmesan cheese
  • 1 tablespoon minced fresh parsley

Directions

Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley. Yield: 4 servings.
Originally published as Ham 'n' Chickpea Soup in Light & Tasty April/May 2007, p59

Nutritional Facts

1-1/2 cups: 312 calories, 8g fat (2g saturated fat), 19mg cholesterol, 1015mg sodium, 43g carbohydrate (8g sugars, 7g fiber), 18g protein.

  • 1/2 cup uncooked orzo pasta
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 cup cubed fully cooked lean ham
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 2 cups reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 4 tablespoons shredded Parmesan cheese
  • 1 tablespoon minced fresh parsley
  1. Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley. Yield: 4 servings.
Originally published as Ham 'n' Chickpea Soup in Light & Tasty April/May 2007, p59

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bellegoneyank User ID: 5195819 149470
Reviewed Jun. 9, 2011

"Let me preface my review with saying that I typically like the comfort food diet recipes. However, I fail to see how this should be considered "healthy" when the sodium content tops out at over 1000 mg. I made this today and ended up throwing out the whole thing. It was way too salty. (And yes, I rinsed my chickpeas and used reduced sodium products.) I think the ham was just too much. IF I were to make this again, I would use cubed rotisserie chicken."

MY REVIEW
nmenard User ID: 3476317 153360
Reviewed Jan. 3, 2011

"Simple. easy. Delicious. Great way to use up leftover ham!"

MY REVIEW
crconway User ID: 3494263 101685
Reviewed Dec. 29, 2009

"This is a very yummy soup and an excellent way to use your leftover ham. It doesn't make a lot either so it is perfect for a small family.

I didn't change anything in it! Perfect!"

MY REVIEW
taren User ID: 156543 81896
Reviewed Oct. 26, 2009

"Delish! I used ham that was leftover from Easter (and then frozen). The ham had a robust flavored glaze that enhanced the soup's flavor even more. My 2 1/2 year old daughter even loved it!"

MY REVIEW
Ida Hummptier User ID: 4120018 207249
Reviewed May. 6, 2009

"Very easy and hearty!"

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