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Swiss Chard Chicken BeanSsoup


great winter soup

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  • 1 Medium carrot, coarsely chopped
  • 1 small, zucchini, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • 1 small red onion, chopped
  • 2 Tlbs. of olive oil
  • 2 cloves of garlic chopped (minced)
  • 2 litre organic chicken broth
  • 1 900ml organic Campbell’s Vegetable broth
  • 1 can rinsed black eye beans
  • 4 cups Swiss chard tops chopped (use stocks from chard cut course in soup)
  • 1 can diced tomatoes
  • 1 tsp dried thyme
  • ½ tsp of salt
  • ½ tsp dried oregano
  • ¼ tsp pepper
  • ¼ cup grated parmesan cheese
  • 1 Tlbs of mushroom seasoning


Servings 4


Step 1

1 in a Dutch oven or soup kettle, sauté the carrots, zucchini, celery, onions, Swiss chard stocks, in oil till tender. Add Garlic sauté 1 minute longer. Add broth. Swiss chard tops, tomatoes, thyme salt, oregano and pepper, mushroom seasoning 2 Bring to a boil. Reduce heat, simmer uncovered for 15 mins or until Swiss chard is soft, just before serving add parmesan cheese

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