Tangy Vegetable & Bean Soup

By Micki Brown

Serves 4-6

Category
Yields1 Serving
 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)

Directions

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

Tangy Vegetable & Bean Soup
IngredientsDirections