Nothing hits the spot quite like a big hearty bowl of vegetable soup. This is one of my new favorite veggie soups, and Swiss chard is the star. I was gifted a big bunch of chard this summer and came up with lots of delicious ways to use it. This particular soup was something I just threw together using what was available. But it turned out delicious! It was so good that I had to share the recipe over here. This is one of those delicious vegan soups that’s not only healthy, but super hearty. You could absolutely make a meal of this one!
What You’ll Need
Olive oil. You can substitute just about any high-heat oil, but olive will give your soup the best flavor.Swiss chard. Swiss chard comes in all kinds of beautiful colors! I used green for the batch shown in the photos, but feel free to use any color, or use rainbow chard for a beautiful mix.Onion.Garlic.Vegetable broth. Better Than Bouillon in roasted vegetable flavor is my favorite vegetarian broth for soups.Potatoes. The recipe calls for yellow potatoes, but you can substitute with red or baking potatoes.Chickpeas. Use canned or precooked chickpeas. You can absolutely substitute another type of bean if you’d like, such as lentils, cannellini beans, or red kidney beans.Rosemary. The recipe calls for fresh rosemary. If you’d like to substitute with dried, just cut the amount down to 1 teaspoon.Red pepper flakes. This ingredient adds a touch of heat. Leave it out if you’re not into that.Diced tomatoes. Use the canned variety, packed in juice or sauce.Tomato paste.Salt and pepper.
How to Make Swiss Chard Soup
The following is a summary of how this dish is made, with some tips. Scroll all the way down if you’d prefer to skip right to the recipe.
Start by sweating your onion and Swiss chard stems in some olive oil. The stems are firmer and need a bit longer to cook than the leaves, so we’re starting them early. Simply separate the stems from the leaves and chop them up like celery.Add the garlic and cook everything for about a minute.Stir in the broth, potatoes, rosemary, and chickpeas. Don’t get antsy and add your tomatoes yet! They can prevent the potato from cooking all the way. Let it simmer for a bit.Add the Swiss chard leaves, diced tomatoes, and tomato paste last, then let everything simmer briefly until the greens are wilted.
Take the pot off of heat and season the soup with some salt and pepper before ladling it into bowls and digging in!
Leftovers & Storage
Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
More Vegetable Soups
Chunky Zucchini SoupInstant Pot Vegetable SoupRibollitaEscarole SoupCurry Cabbage Soup
