Tangy Vegetable & Bean Soup
By Micki Brown
Serves 4-6
4 medium red potatoes, diced
4 carrots, diced
2 large leeks, white and pale green parts, sliced
1 bunch Swiss chard, coarsely chopped
2 tbsp olive or coconut oil
1 tbsp minced garlic
1 tbsp Italian seasoning
½ tsp black pepper
1 tsp sea salt
Juice of 1 lemon
1 can beans, drained (white, great northern, navy)
6 cups vegetable or chicken broth
1 lb Italian sausage (optional)
1
In a soup pot, heat oil over medium heat.
2
Add potatoes, carrots and leeks and sauté until the veggies are almost tender and barely beginning to brown
3
Add the Swiss chard, broth, spices, lemon juice, and beans.
Note: If using the optional Italian sausage, brown and crumble in a separate pan, then transfer to soup when adding the beans.
4
Bring to a boil, then reduce heat and simmer, covered, until the veggies are tender
Ingredients
4 medium red potatoes, diced
4 carrots, diced
2 large leeks, white and pale green parts, sliced
1 bunch Swiss chard, coarsely chopped
2 tbsp olive or coconut oil
1 tbsp minced garlic
1 tbsp Italian seasoning
½ tsp black pepper
1 tsp sea salt
Juice of 1 lemon
1 can beans, drained (white, great northern, navy)
6 cups vegetable or chicken broth
1 lb Italian sausage (optional)