This simple Silverbeet Soup is made with chard, vegetables, and canned beans for a deliciously healthy meal that’s made with simple ingredients. The perfect warm, nourishing recipe that’s ready in 30 minutes or less!
I love making this silverbeet soup when I’m feeling like I need to eat a nourishing, comforting meal but am short on time!
I tend to make a big batch and then have it for lunch in the week or serve it up as a healthy dinner or appetizer for the family.
This filling soup uses nutrient-dense green chard and beans to make a soup that comes together quickly with the help of canned beans and canned tomatoes.
Beans are filling and satisfying even though they are low in fat. Silverbeet (aka green Swiss chard) contains vital minerals and nutrients that are perfect to support overall health.
The combination of these two makes a healthy soup that is full of great texture and tastes amazing!
Serve it as a healthy lunch, or enjoy it as an appetizer for a meal of Chicken Paprikash, Glazed Pork Tenderloin, or Alice Springs Chicken (Outback copycat with mushrooms, bacon and cheese).
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Why Make This Recipe
Silverbeet Soup is very nutrient-dense and contains many vitamins and minerals as well as fiber and protein.
It can easily be made into a low-carb or keto soup by omitting the beans and adding some non-starchy vegetables like mushrooms and peppers.
You’ll save a ton of time using canned beans and canned tomatoes.
All of the ingredients are inexpensive making it easy and budget-friendly.
Leftovers can be frozen for later.
You can customize chard soup by adding whatever beans you enjoy.
Ingredients
Silverbeet Leaves - Also known as Chard or Swiss Chard, these green nutrient powerhouses are chopped into bite-sized pieces and stirred into the soup to wilt down.Carrot, Celery & Onion - This mirepoix is a classic combination of aromatic vegetables that are the flavor base for most soups.
Garlic - Infuses the soup with a fresh garlic flavor.
Olive Oil - You’ll need some olive oil to saute your soup vegetables and garlic.
Dried Oregano & Bay Leaves - Add a great herbed flavor to the soup.
Vegetable Stock - Makes up the flavorful base of the soup by adding liquid, flavor, and nutrients.
Cannelini Beans - Also called White Kidney Beans, these beans add fiber and protein as well as a great texture. Feel free to swap them for other beans such as Navy Beans, Great Northern Beans, Kidney Beans, or Chickpeas. Try swapping for drained canned lentils.
Diced Tomatoes - You’ll need a can of diced tomatoes including their juice to add flavor and acidity to this vegetarian soup.
Please scroll down to the recipe card below for the full quantities.
How to Cook Silverbeet Soup
Wondering how to make this Silverbeet Soup recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 5 minutes or until softened but not browned.
Stir in the garlic, oregano, and bay leaves and cook for 1-2 minutes to release the flavors.
Add the vegetable stock, cannellini beans, and canned tomatoes (with their juice). Stir and simmer for 10 minutes or until the veggies are soft.
Stir in the chopped chard, season with salt and pepper, and simmer for 5 minutes.
Remove and discard the bay leaves and serve hot.
Cook's Tips
If you’d like to make this recipe oil-free, use a nonstick pan and braise the vegetables in vegetable stock.
Stir in the chard (silver beet) last and let it wilt naturally with the heat of the broth. This will help keep it from having a mushy texture.
Make sure your beans are fully drained and rinsed before adding them to the broth.
Don’t forget to remove the bay leaves before serving!
Variations
Add some fresh herbs like rosemary, thyme, basil, or freshly chopped dill.
Use a mix of red and green chard and white cabbage for a slightly different flavor and texture.
Use rainbow chard for a pretty color from its multicolored stems.
To make this soup low carb add non-starchy vegetables such as broccoli, asparagus, mushrooms, and bell peppers to replace the beans.
Spice your chard soup up by adding a pinch of cayenne pepper, red chili flakes, or minced jalapeno peppers.
Give it a light curry flavor by adding 1 tablespoon of your favorite dry curry seasoning powder.
Add additional protein by adding some cooked chicken.
Sprinkle some fresh parsley on top for a dash of color and fresh flavor.
Don’t like chard? Try using kale, spinach, or beet greens in this soup.
Brighten up the soup by adding the juice of one lemon.
Switch up the beans by adding red kidney beans, pinto beans, or even chickpeas or lentils.
Storage & Freezing
Storing: Chard and bean soup will store well in the fridge if it is stored in an airtight container for up to 5 days.
Freezing: You can freeze this soup if it’s cooled completely and poured into a freezer-safe container or bag. Be sure to leave room in the container for it to expand. Freezes well for up to 3 months. Reheat in the microwave or on the stovetop after thawing completely in the fridge overnight.
FAQs
All parts of chard are edible including the stems, however, the leaves are the easiest to digest and work best in recipes.
Chard is described as tasting like mild spinach that has a slightly bitter taste. This tends to go away when it’s cooked, especially in soups like this one.
Mostly the color. Red chard has a red color in the stem and throughout the leaves and is sometimes described as having a stronger earthy taste.
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📖 Recipe
Silverbeet Soup with Beans
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot chopped
- 1 celery rib chopped
- 2 cloves garlic finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 litre vegetable stock
- 1 (14 ounce) can cannellini beans drained and rinsed
- 1 (14 ounce) can chopped tomatoes
- ½ pound silverbeet chard leaves chopped into 1-inch pieces
Instructions
- Heat the oil in a large pot over a medium heat. Add the onion, carrot and celery and cook, stirring often, for 5 minutes of until softened but not browned.
- Stir in the garlic, oregano and bay leaves and cook for a further minute.
- Add the vegetable stock, cannellini beans and canned tomatoes (with their juice). Stir and simmer for 10 minutes or until the veggies are soft.
- Stir in the silverbeet/chard, season with salt and pepper and simmer for 5 minutes.
- Remove and discard the bay leaves and serve.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Natalie
Beautiful winter soup. Warming and healthy. I bet my family would love this for dinner. I'm saving this recipe to give it a try.
Jenni
This soup is so delicious! I was hoping for leftovers for lunch the next day, but my family just kept eating helping after helping and there were none left! So good!