Chard and Bean Soup

My dad gave me some of his home grown Swiss chard so I thought I’d make a chard soup. I removed the stalks and chopped them up like you would celery and cut the leaves into chunks to go in right at the end so they don’t turn to mush. As well as some potato, carrot and chopped tomato I also added a tin of Sainsbury’s “Mixed Pulses” (just what I had in the cupboard) which contains chickpeas, soya beans, back eyed beans, pinto beans, red kidney beans, adzuki beans. The result was a very nice veg and bean soup.

Lovely colours of the fresh chard:


Makes 6 servings.


6 large chard leaves stalks removed and sliced, leaves cut into 2 inch chunks.
150g potato, diced
1 carrot, chopped
400g tin of mixed pulses, drained.
225g tin chopped tomatoes
1 medium onion, chopped fine
2 garlic cloves, chopped fine
1.5 litres vegetable stock
1/2 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste


1. Sauté the onion in the olive oil over a medium heat until soft and translucent.
2. Add the chard stalks and garlic and cook for 3 minutes.
3. Add the stock, tomatoes, beans and potato, carrot, oregano and thyme, bring to the boil then simmer for 10 minutes.
4. Add the chard leaves and salt and pepper to taste and simmer for another 5 minutes.


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