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It doesn’t need to be said that we enjoy a good farmer’s market. We love going each week and getting new fruits and veggies to try. Our son gets just as excited about it as we do, which makes us feel like proud parents. On our latest trip, we picked up Rainbow Swiss Chard.
I don’t know how it was in your house growing up, but in my family we never really tried a lot of different vegetables. So, it isn’t just our son who is trying these vegetables for the first time. Since I have never tried most of our farmer’s market finds, it’s somewhat of a challenge trying to figure out how to fix it. This has been a learning experience to say the least.
So with our Rainbow Swiss Chard I decided to use it in a soup. I was so relieved when it turned out wonderful. The hubby was very happy with it. Of course, it is a very hearty soup, and we wouldn’t have it any other way.
Kielbasa, White Bean and Swiss Chard Soup
1 package of Kielbasa
1 cup chopped onion
2 cloves of garlic, minced
1 (8 oz) package of mushrooms
6 cups of chicken broth
4 cups of Swiss chard, stems removed
2 (15 1/2 oz) cans of great northern beans, drained and rinsed
Salt and Pepper
In a Dutch oven or large pot, saute your kielbasa, onion, garlic and mushrooms until the kielbasa has browned and the veggies have softened.
After sauteing, add in your chicken broth, Swiss chard and beans. Salt and Pepper to taste.
Bring to a boil, cover and reduce heat. Allow your soup to simmer for about 20 minutes, until the Swiss chard is tender.
Recipe adapted from Paula Dean: Sausage, White Bean and Swiss Chard Soup.