Chard and Chickpea Soup with Sausage and Green Pepper
This delicious Chard and Chickpea Soup with Sausage and Green Pepper is an easy way to get more greens into your diet and this low-glycemic soup is gluten-free, dairy-free, and South Beach Diet Phase One! Use the Diet-Type Index to find more recipes like this one.
For a few years now I’ve been trying to eat more greens, and I’ve discovered that dishes like this Chard and Chickpea Soup with Sausage and Green Peppers are a tasty way to get a healthy serving of greens without much effort. And since by the time most of you see this post it will officially be the first day of Autumn, it seemed like soup was a good thing to put on the menu this week.
My Chard and Chickpea Soup with Sausage and Green Pepper was inspired by Chard and Garbanzo soup in From Asparagus to Zucchini, a very useful cookbook about cooking with garden produce. This recipe made me happy that my garden center had given me good advice on saving the swiss chard, because I used a generous portion of the rescued chard in this soup. And check out my Salute to Swiss Chard for more Swiss Chard ideas!
Saute a diced onion and diced green bell pepper in olive oil until they are fairly softened, about 3-4 minutes, then add the minced garlic and cook about 1 minute more. (The green pepper is definitely optional, but I had some from the garden, and it did add a nice flavor. If you’re not a pepper fan you could use celery.) While the peppers and onions cook, dice up 2-3 links of chicken or turkey sausage, then add it to the pot with the dried thyme and let it saute for a few minutes. I used this smoked turkey sausage that I liked so much in Frittata with Zucchini, Sun-Dried Tomatoes, and Sausage. Drain the chickpeas (garbanzo beans) into a colander placed in the sink, rinse with cold water until no more foam appears, and add to pot.
Then add chicken stock, canned diced tomatoes and juice, and water and let the soup start to simmer while you chop the chard. Cut out the thicker part of the chard stem, cut each leaf in half along the stem, and pile up the chard leaves and slice them into thin ribbons. I did this in 2 batches, so this photo is half the amount of sliced chard ribbons I used in the soup. Especially if you’re using garden chard like I did, I would give it a good washing in the salad spinner.
When the chard is all sliced and washed, add it to the soup, turn heat to lowest simmer and cook for 1 1/2 to 2 hours. Serve the finished soup hot, with a sprinkling of freshly grated parmesan cheese if desired.
More Tasty Soup Recipes to Try:
Slow Cooker or Pressure Cooker Soup Index ~ Slow Cooker or Pressure Cooker
Italian Sausage and Bean Soup with Chard ~ Kalyn’s Kitchen
Crockpot Swiss Chard Soup ~ A Year of Slow Cooking
White Bean and Ham Soup with Chard ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Chard and Chickpea Soup with Sausage and Green Pepper
Chard and Chickpea Soup with Sausage and Green Pepper is an great way to get more greens into your diet.
- 2-3 tsp. olive oil (depending on your pan)
- 1 onion, diced into small pieces
- 1 green bell pepper, seeds and stem removed and diced into small pieces (Green pepper is optional, but good in this; if you’re not a pepper fan you could use celery.)
- 2 tsp. minced garlic
- 2-3 links pre-cooked turkey or chicken sausage (about 1 cup of diced pre-cooked sausage)
- 1/2 tsp. dried thyme
- 1 can chickpeas (garbanzo beans) rinsed with cold water
- 6 cups chicken stock
- 1 can diced tomatoes with juice +1 can water (I like petite dice tomatoes for soup)
- 10-15 large chard leaves, thick part of stem removed and sliced into ribbons (6-8 cups chard ribbons)
- freshly grated Parmesan cheese for serving (optional)
- Heat the olive oil in a heavy soup pot, then add diced onion and diced green bell pepper (if using) and saute for 3-4 minutes, until vegetables are just starting to soften.
- Add the minced garlic and cook about 1 minute more.
- While onion and pepper cooks, dice the pre-cooked turkey or chicken sausage into small pieces.
- After garlic has cooked a minute, add the sausage and dried thyme and cook a few minutes more.
- Drain chickpeas into a colander placed in the sink, rinse well with cold water until no more foam appears, then put chickpeas into soup pot.
- Then add chicken stock, canned tomatoes and juice, and 1 can water.
- Let the soup come to a simmer while you chop the chard.
- Cut away the thicker part of chard stem, cut chard leaves in half along the stem, then pile up chard leaves and cut into thin ribbons.
- Wash chard ribbons (especially if you’re using garden chard.)
- Add chard ribbons to the soup, bring to a low simmer and cook soup for 1 1/2 to 2 hours, or until chard is starting to break apart and soup flavors are well blended.
- Serve hot, with freshly grated Parmesan cheese to sprinkle on top if desired.
I used my homemade chicken stock from the freezer.
This soup will freeze well, and would be perfect to freeze in small containers for a quick grab-and-go lunch for work.
Recipe inspired by Chard and Chickpea Soup in From Asparagus to Zucchini.
Low-Carb Diet / Low-Glycemic Diet ? South Beach Diet Suggestions:
As long as you use low-fat chicken or turkey sausage, this Chard and Chickpea Soup with Sausage and Green Pepper is a perfect main dish or side dish soup for any phase of the South Beach Diet or any type of low-glycemic eating plan. You could easily make this a low-carb soup by omitting the chickpeas if you prefer. (I’ve been getting a few inquiries about what I’d eat for lunch on the South Beach Diet. and this soup is the kind of dish where I’d make a batch and then purposely freeze several containers of soup for grab-and-go lunches during the week.)
Find More Recipes Like This One:
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