Spicy Sausage, Swiss Chard, and Bean Soup

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  • 1 tbsp extra virgin olive oil
  • 1 lbs organic chicken sausage or turkey spicy sausage, casings removed, crumbled
  • 8 garlic cloves chopped
  • 1 head Swiss chard roughly chopped
  • 1 jalapeño seeded and diced
  • 14 oz diced tomatoes peeled, canned with juices
  • 1 tsp ground cumin
  • 2 sprigs rosemary minced or ½ teaspoon dried
  • 30 oz garbanzo beans undrained
  • 4 cups organic broth chicken or veggie, + more as needed
  • 1 lemon juiced
  • sea salt to taste
  • 3 tbsp fresh parsley chopped
  • 1 avocado sliced
  • Heat olive oil in a heavy, large stockpot oven over medium-high heat. Add the sausage and garlic and sauté until the sausage is golden brown and cooked through. Get in there with a wooden spoon or back of fork - breaking up the sausage as much as you can.
  • Add in the chopped greens and jalapeno.
  • Reduce the heat to medium and add the canned tomatoes, cumin, rosemary and simmer 10 minutes, stirring frequently.
  • Add the garbanzo beans (with their liquid) and the broth and bring to boil. Quickly reduce heat and simmer for 12 minutes. If you need more broth add additional.
  • Stir in fresh lemon juice and season soup to taste with salt and pepper.
  • Serve soup garnished with fresh parsley and avocado. Serve hot!
Make ahead tip: This soup can be made in advance, simply wait to add the fresh basil until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.