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Sausage, White Bean, and Swiss Chard Soup


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Sausage, White Bean, and Swiss Chard Soup Sausage, White Bean, and Swiss Chard Soup Recipe Courtesy of

54321 Based on 6 Reviews

Servings: 10
Prep Time: 15 min
Cook Time: 33 min
Difficulty: Easy

Ingredients Add to grocery list

1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
Salt and freshly cracked black pepper
Mini cornbread muffins, optional

Directions

In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately with mini cornbread muffins, if desired.

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Reader Comments:

54321

This was delicious and VERY easy to make. Great recipe!

By Angela McCabe on February 11, 2012

54321

This soup is fantastic! It's a good comfort soup but easy to make when you aren't feeling like cooking too much. I use regular sausage (instead of the spicy) and I live in the desert south/west so swiss chard isn't something we get in grocery stores out here so I use spinache and it turns out excellent! One my my families favorite things for dinner.

By Anonymous on November 02, 2011

54321

Great recipe! Love this soup. Thank you Paula Deen. smile

By Jaime on September 23, 2011

54321

This soup sounds very similiar to a recipe we came across at one of the churches my husband has pastored; it was called Turnip Green Soup. One of the ladies, who has since passed away, would make it once a year by the pots full and sell it for $8.00 a qt jar for a fund raiser. She always said it only had 5 ingredients: water, smoked sausage, turnip greens, white beans and a pkg of Knorr vegetable dip as the seasoning. I have often wondered how to replace the vegetable dip with other more natural seasonings. I think you may have given me just what I needed. Since leaving that pastorate and moving to other locations when I make the Turnip Green Soup it is always a source of conversation; people either totally love it or are thoroughly disgusted. Thank you for your information. Sincerely, Karen Maxwell

By Karen Maxwell on August 22, 2011

54321

I served this soup to guests last night and it was delicious. I was afraid it might be too spicy, so I added some yogurt to tone it down. Delicious!!!

By Billie on March 18, 2011

54321

This soup is wonderful. We used Kale instead of Swiss chard. The flavor was delicate, but could be spiced up if you want. Love it!!

By Diana Christofferson on March 08, 2011

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