Comfort Soup Chickpea and Bacon
Warm, hearty, and absolutely satisfying, Comfort Soup Chickpea and Bacon is the ultimate cozy meal for any day of the week. This flavorful soup combines crispy, savory bacon with tender chickpeas, a medley of aromatic vegetables, and a blend of thyme, rosemary, and bay leaf for a depth of comforting flavors. The addition of fresh baby spinach, a splash of bright lemon juice, and a sprinkle of parsley elevates this dish with a refreshing finish. Ready in just 50 minutes, this one-pot recipe is perfect for busy nights, offering a wholesome, protein-packed option that’s as nutritious as it is delicious. Top it off with grated Parmesan for a creamy, indulgent touch and serve with crusty bread for the ultimate pairing. Rich in flavor and simple to prepare, this chickpea and bacon soup is destined to become your new favorite comfort food.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 4 cloves garlic cloves, minced
- 2 cups chickpeas, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.25 cup Parmesan cheese, grated, for serving (optional)
Instructions
In a large soup pot, cook the bacon slices over medium heat until they are crispy. Remove the bacon and set it aside on a plate lined with paper towels, leaving the rendered fat in the pot.
Add the olive oil to the pot along with the diced onion, carrots, and celery. Sauté the vegetables over medium heat for about 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chickpeas, chicken or vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot. Stir well.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25 minutes to allow the flavors to meld together.
While the soup is simmering, crumble the cooked bacon into small pieces.
After 25 minutes, remove the bay leaf from the pot. Stir in the baby spinach and cook for 1-2 minutes, just until the spinach has wilted.
Add the crumbled bacon, chopped parsley, and lemon juice to the soup. Stir well and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot in bowls. If desired, top each serving with grated Parmesan cheese for added richness.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
