With only a 15-minute preparation time and less than 30-minutes of cooking time, it’s hard to believe this soup is so incredibly flavorful! It’s also brimming with nutrition in the fresh herbs and spices, earthy leafy greens, hardy carrots, and satisfying beans. Make it for the week or freeze it in individual containers so you have soup in the months to come.
3cupsbutter beans (home-cooked, frozen, or BPA-free canned, drained and rinsed)
1tspground turmeric
½tspred pepper flakes (optional)
¼tspsalt (optional)
¼tspground black pepper (optional)
1tbsplemon juice (freshly squeezed)
⅓cuphemp seeds (hulled)
Directions
1
Heat onion, carrots, and Swiss chard stems in a large stovetop pot on medium-high until the onions are translucent, about 4–5 minutes.
2
Stir in the garlic and thyme. Cook for another minute.
3
Add the vegetable broth, butter beans, turmeric, red pepper flakes, salt and pepper, if using. Bring to a boil then lower heat and simmer for 10–15 minutes.
4
Remove from the heat and stir in leafy Swiss chard greens, lemon juice and hemp seeds.
5
Taste for additional seasoning of choice.
Chef's Notes
Substitutions
Instead of Swiss chard, try kale, mustard, or collard greens.
Substitute white onion or shallots for the yellow onion.
Instead of butter beans, use Northern, navy, or cannellini beans.
Prep Ahead
Chop the onions and Swiss chard stems and leaves ahead of time and store in an airtight container in the refrigerator for up to 48 hours before making the recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
1 ½cupsyellow onion (diced)
1cupcarrots (diced)
1bunch Swiss chard, stems and leaves separated and chopped (about 1 cup stems and 2 cups leaves)
3cupsbutter beans (home-cooked, frozen, or BPA-free canned, drained and rinsed)
1tspground turmeric
½tspred pepper flakes (optional)
¼tspsalt (optional)
¼tspground black pepper (optional)
1tbsplemon juice (freshly squeezed)
⅓cuphemp seeds (hulled)
Directions
1
Heat onion, carrots, and Swiss chard stems in a large stovetop pot on medium-high until the onions are translucent, about 4–5 minutes.
2
Stir in the garlic and thyme. Cook for another minute.
3
Add the vegetable broth, butter beans, turmeric, red pepper flakes, salt and pepper, if using. Bring to a boil then lower heat and simmer for 10–15 minutes.
4
Remove from the heat and stir in leafy Swiss chard greens, lemon juice and hemp seeds.
