Creamy Bacon Chickpea Soup
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!!!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
cans of chickpeas
drained and rinsed
of chicken stock
homemade or low-sodium store-bought
Salt and pepper
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.
For convenience, I use canned chickpeas, but if you have a trusty pressure cooker: combine 1 cup of dried chickpeas with 3 cups of water and 1/8 tsp. baking soda in the cooking pot and pressure cook for 25 minutes with a natural steam release.
If you're feeling daring, adventurous and experimental, add 1/4 to 1/2 tsp. of monosodium glutamate (MSG) to the soup before seasoning with salt - it deepens the savory flavor and you'll find you don't need as much salt.