Tasty Tuesday. “Yes, soup for you!”

Social media has been all a twitter and buzz about the cold temperatures we’ve all been experiencing this winter.

Besides a good comedy movie, book, dancing music, and interaction with family and friends, hot soup on a cold day brings a ton of happiness and gets your glow on.




Swiss Chard, Potato & Bean Soup

One of my favorite vegetables is Swiss chard. It’s not only healthy, but has a mild, unique taste that adds a lot of flavor to any soup.

Recipe yields up to 8 servings. (Leftovers can be frozen)


1 can whole tomatoes

1 small onion, diced

4 potatoes, peeled, washed, diced

8 slices of bacon, chopped

2 garlic cloves, minced

2 bunches Swiss chard, washed, chopped into bite size pieces, and also the stalks can also be used. Cut the stalks crosswise.

1 can white kidney beans, drained and rinsed

1 can Navy beans, drained and rinsed

1/4 cup fresh parsley, chopped finely

12 cups vegetable or chicken broth

2 TBSP olive oil

salt and black pepper to taste


Cook diced potatoes in a separate pot in boiling salted water for 6 – 8 minutes. Drain and set aside.

In a big soup pot, heat oil and add bacon, cook until bacon is still soft, then turn heat down to medium and add: onion, garlic and parsley, and continue cooking, stirring constantly, to loosen any bits at the bottom of the pot. Cook until onion is soft.

Add can of tomatoes and stir, breaking up the tomatoes, and cook for 2 – 3 minutes, constantly stirring. Add the broth and turn up heat to high and let cook for 10 minutes.

Then add the Swiss chard, potatoes and beans, stir well, and let the soup come to a boil. Then turn heat down to simmer for 15 minutes.

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