Ham, Bean and Swiss Chard Soup

Ingredients

• 4 slices bacon 
• 4 servings pepper black to taste
• 15.5 ounce roman beans canned (do not drain or rinse)
• 1  carrots diced
• 15 ounce canned tomatoes diced undrained canned ()
• 3 large garlic clove minced
• 8 ounces seasoning cubes cubed
• 1 teaspoon hot sauce 
• 32 ounces chicken broth low sodium
• 1  onion chopped
• 4 servings parmesan cheese grated to taste
• 4 servings pepper red to taste
• 1 large bunch swiss chard thinly sliced chopped
• 1 teaspoon worcestershire sauce 

Equipment

• paper towels
• dutch oven

Directions

1. Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels.
2. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper.
3. Add Swiss chard leaves and saute until they are wilted.2
4. Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes.
5. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.