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 pound Italian sausage (optional)


In a soup pot, heat oil over medium heat. Add potatoes, carrots and leeks and sauté until the veggies are almost tender and barely beginning to brown. Add the Swiss chard, broth, spices, lemon juice, and beans. Bring to a boil, then reduce heat and simmer, covered, until the veggies are tender. Serve and enjoy!

Note: If using the optional Italian sausage, brown and crumble in a separate pan, then transfer to soup when adding the beans.