This is the perfect soup for this middle of winter, arctic blast, blizzard warning weather!
What I like about this recipe:
#eatyourgreens—another way to add greens to your diet
#eatmoreveggies—beans (plant based protein) carrots, onions, and of course, chard
#eatlessmeat—meat is more of a flavoring, than the main event
Also, this could easily be adapted for a vegan diet…use mushrooms in place of the sausage (you will want to add some more seasonings, though—think maybe Italian seasoning blend) and use vegetable stock/broth.
This has just a few ingredients, comes together quickly, and is so warm, rich and flavorful. You’ve gotta try it!
12 ounces sausage (I used Seven Sons kielbasa, in our frozen meat section)
1 medium onion, chopped
5 carrots, chopped
2 garlic cloves, pressed or minced
1 tsp. smoked paprika (the secret magical ingredient)
2 small bay leaves
2 cans of white beans
1 bunch of chard, chopped (chop both the stems and the leaves, no waste here :)
Add the chopped chard stems, carrots, and onions. Cook about 5 minutes, then add the garlic. Let cook another minute or two. Add a little olive oil here if you need it, for sautéing. Stir in the white beans.
Stir in the chicken broth, and sprinkle in the smoked paprika, a little at the time, tasting the soup as you go until the flavor is just right for your taste. Add bay leaves.
Add the chopped chard. Let it simmer until the chard is wilted.