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Sausage, White Bean, And Swiss Chard Soup

By Paula Deen


Difficulty: Easy


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


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.