Best 4 Bean And Swiss Chard Soup Recipes

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Indulge in a culinary journey with our diverse collection of bean and Swiss chard soup recipes. From the classic comfort of Italian Pasta e Fagioli to the vibrant flavors of Moroccan Harira, our selection caters to every palate and preference. Whether you're seeking a hearty and filling meal or a light and refreshing lunch, our recipes have got you covered. Discover the goodness of wholesome beans and the earthy taste of Swiss chard, combined with an array of aromatic spices and fresh herbs. Embrace the simplicity of a traditional Tuscan Ribollita or explore the richness of a hearty French Cassoulet. Each recipe offers a unique culinary experience, promising to tantalize your taste buds and nourish your body. Join us as we embark on a culinary adventure, exploring the versatility and deliciousness of bean and Swiss chard soup.

Here are our top 4 tried and tested recipes!

TUSCAN BEAN AND SWISS CHARD SOUP



Tuscan Bean and Swiss Chard Soup image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Low/No Sugar     Bacon     Fall     Winter     Chard     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4 lb sliced pancetta, chopped
2 tablespoons olive oil
1 large onion, chopped
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4 garlic cloves, finely chopped
4 cups ">chicken stock or low-sodium chicken broth (32 fl oz)
4 cups water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
  • Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
  • Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP



Barley, Swiss Chard, and Lima Bean Soup image

Categories     Soup/Stew     Bake     High Fiber     Lunch     Ham     Barley     Lima Bean     Chard     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 15 cups, serving 6 as a main course

Number Of Ingredients 14

1 cup medium pearl barley
2 onions, chopped coarse
1 cup chopped carrot
2 large garlic cloves
2 tablespoons olive oil
3 quarts (12 cups) water
1 quart (4 cups) chicken broth
2 smoked ham hocks
4 parsley sprigs
1 cup chopped celery
1 pound Swiss chard, washed well and chopped coarse
a 10-ounce package frozen lima beans
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled

Steps:

  • In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

HAM, BEAN AND SWISS CHARD SOUP



Ham, Bean and Swiss Chard Soup image

I saw a similar recipe made on TV and tried to duplicate it in order to use up an abundance of Swiss chard that I got from the farm this summer. We have been enjoying it regularly, so I thought I would share it here.

Provided by JackieOhNo

Categories     Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 slices bacon
3 -4 large garlic cloves, minced
1 onion, chopped
1 carrot, diced
8 ounces cubed ham
red pepper flakes, to taste
black pepper, to taste
1 large bunch swiss chard, stems chopped, leaves thinly sliced
32 ounces low sodium chicken broth
1 (15 1/2 ounce) can roman beans (do not drain or rinse) or 1 (15 1/2 ounce) can cranberry beans (do not drain or rinse)
1 (15 ounce) can diced fire-roasted tomatoes (undrained)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
grated parmesan cheese, to taste

Steps:

  • Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
  • 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. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.

ADZUKI BEAN SOUP WITH QUINOA AND SWISS CHARD RECIPE - (3.8/5)



Adzuki Bean Soup with Quinoa and Swiss Chard Recipe - (3.8/5) image

Provided by Shuger

Number Of Ingredients 23

Adzuki Soak
250 grams adzuki
2 quartes cold water
The Base
3 tbsp olive oil
1 yellow onion chopped
2 carrots chopped
1 celery stick chopped
2 garlic cloves
1 tbsp ground cumin
1 tsp curry
1 tbsp smoked spicy paprika
1 tbsp sweet paprika
2 tbsp tomato paste
4 whole tomatoes chopped in 4
2 quarts cold water
1 tbsp dried oregano
1 bay leaf
1 cinnamon stick
1/2 cup quinoa
1 cup chopped swiss chard
1 piece kombu
Salt and freshly ground black pepper

Steps:

  • Adzuki Beans Place beans in a large bowl and cover with water and let sit over night. Drain and rinse before using. The Base Heat the oil in a large pot over medium heat and then add onion, carrots and celery and cook for about 10 mins. Add the chopped garlic and cook for another 5 mins. Then add the spices and cook other 5 mins. Then add the tomato paste and cook another 3 mins. Then add the tomatoes and cook another 5 mins. Then add the water and bring to a simmer and cook for 1-2 hours depending on beans. In the last 15 mins add the remaining ingredients. Serve hot with some nice wholewheat brown bread and a little extra-virgin olive oil.

Tips:

  • Choose fresh ingredients: The fresher the vegetables, the better the soup will taste. Look for vibrant, crisp Swiss chard and plump, tender beans.
  • Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender-crisp.
  • Use a variety of beans: This will add flavor and texture to the soup. Try using different types of beans, such as kidney beans, black beans, or chickpeas.
  • Season the soup to taste: Don't be afraid to add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
  • Serve the soup hot: This soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Bean and Swiss chard soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is packed with nutrients and flavor, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this bean and Swiss chard soup a try. You won't be disappointed!

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