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5 from 8 votes

Butter Bean & Swiss Chard Soup

Soups are one of my favorite things to make. It's so comforting and doesn't make me feel bad about going for the second bowl or sometimes three! Butter Bean & Swiss Chard Soup is definitely one of them that won't weigh you down afterwards. It's vegan and gluten free, tastes light but hearty!
*Total Time doesn't reflect Inactive Time for soaking beans
Prep Time15 minutes
Cook Time1 hour 30 minutes
Inactive Time (soaking beans)8 hours
Total Time1 hour 45 minutes
Course: Soup, Appetizers & Starters, Entree
Cuisine: Vegan, Multi, Uncategorized
Servings: 0
Author: Plant-Based Matters

Ingredients

Soaking Butter Beans

  • 2 cups dried butter beans
  • Water
  • A few pinches of salt

The Rest

  • 2 tbsp extra virgin olive oil
  • 6 garlic cloves minced
  • 8 cremini mushrooms thinly sliced
  • 2 cups diced yellow onions (1 medium to large yellow onion)
  • 1 cup diced carrots (2 small carrots)
  • 1 cup diced celery (2-3 celery stalks)
  • 1 pound Swiss chard chopped into bite size
  • 1/2 tbsp dried oregano
  • 1 tsp dried thyme
  • 2-3 bay leaves
  • 2 1/2 - 3 tsp salt
  • 3/4 - 1 tsp black pepper
  • 6 cups water
  • 1 tbsp white vinegar
  • A drizzle of extra virgin olive oil (for the finishing touch)

Instructions

  • Place butter beans in a large prep bowl. Cover with plenty of water and add a small amount of salt (a few pinches.) Soak them 8 hours or overnight. After soaking, discard the water.
  • In a large pot, place the soaked beans and cover with enough water (about 1 1/2 inches above the beans.) Uncover the pot and cook it over high heat to bring it to boil. As soon as it starts boiling, turn off the heat. Use a colander to drain. Give a quick rinse under running water and set aside. Rinse the pot thoroughly and wipe off the water.
  • Place the same pot back to the stove. Heat it up over medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minutes until aromatic. Then add mushrooms and cook for 3-4 minutes until caramelized. Adjust the heat if necessary.
  • Next, add yellow onion, carrot, and celery. Cook for 5-6 minutes until softened. Then add swiss chard. Cook for 2-3 minutes until wilted. Add oregano, thyme, bay leaves, season with salt and black pepper. Transfer the cooked butter beans to the pot. Add water then cover with a lid. Bring it to gentle boil and reduce the heat to medium low to low. Cook for about 45-60 minutes until beans are tender. We recommend checking (tasting) the beans at 45 minutes to see if they are soft. If not, continue to cook.
  • Once beans are fully cooked and tender, remove the bay leaves. Add white vinegar and stir well.
  • Serve in a bowl with a drizzle of extra virgin olive oil for the finishing touch.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!